Steamed Fish
Submitted by 1784
Fish fillets stuffed with mushrooms, bacon, ginger, and scallions, then steamed with white wine and soy sauce. Works with catfish, trout, or flounder. A light, flavorful fish dinner in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minSteaming is one of the best things you can do for a delicate fish fillet, and this stuffed version takes it up a notch.
Layer fillets with a filling of sliced mushrooms, crumbled bacon, scallions, celery, and ginger, then drizzle with white wine, soy sauce, and Worcestershire. Fifteen minutes of gentle steam and the fish turns flaky, tender, and infused with all those savory aromatics.
No bamboo steamer? No problem. The directions include a clever hack for building one from empty cans, a plate, and a pot with a lid.
Variations
- Use catfish, trout, or flounder fillets depending on what’s freshest at the market
- Whole trout works beautifully too; just stuff the cavity with the filling mixture
- Swap white wine for grapefruit juice or use lemon juice instead of soy sauce for a brighter flavor
Kitchen Tips
- Steam over low heat so the fish cooks gently and stays moist
- The fish is done when it flakes easily with a fork
- Don’t skip the ginger; it cuts through the richness of the bacon and keeps everything fresh
Ingredients
Directions
Place half the fillets or 2 trout on a plate.
Combine mushrooms, bacon, onion, celery, and ginger in a small bowl.
Spread each fillet with half the filling; top with remaining fillets, overlapping pieces, if necessary.
Or, if using whole trout, stuff each trout with part of the mixture.
Sprinkle any remaining stuffing around the trout.
Combine wine, soy sauce, Worcestershire, and red pepper seasoning; spoon over fish.
Cover and steam over low heat for 15 minutes, or until fish flakes easily.
To make a makeshift steamer, save 3 4-ounce or other uniform-size cans that will fit inside a saucepan or pot with lid with adequate room on top for a plate and the fish.
Punch several small holes in the sides with a can opener and arrange them in triangle formatin in the bottom of saucepan.
Add 1 inch water to saucepan; place plate with fish on top of cans, cover, and you are ready to steam on top of stove.
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