Ginger-Steamed Fish

This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic. We use reduced-sodium soy sauce to keep the sodium in check. Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it’s tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and a green papaya salad.

• 
  
  
  
  6 5-ounce portions
  striped bass, halibut or any flaky white fish
• 6 1/4-inch -thick slices
  peeled fresh ginger
• 1/4 cup
  peeled fresh ginger, minced
• 1/4 cup
  garlic, chopped
• 1/4 cup
  sesame seeds
• 2 tablespoons
  grapeseed oil, or canola oil
• 2 tablespoons
  toasted sesame oil
• 1/4 cup
  reduced-sodium soy sauce
• 2-3 
  scallions, thinly sliced, for garnish

1. To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
2. To prepare sauce: Combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
3. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.

Prep: 20 | Total Time: 20