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Steamed Fish with Broccoli
Steamed Fish with Broccoli
Yield: Makes 4 servings
Ingredients:
2(10- to 12-ounce) halibut steaks (1 inch thick), cut into halves*
3tablespoons dry white wine
1tablespoon rice vinegar or white vinegar
1/2teaspoon salt, divided
1/8teaspoon white pepper
1tablespoon cornstarch
1tablespoon oyster sauce
1teaspoon sugar
1teaspoon dark sesame oil
1teaspoon soy sauce
3cups broccoli florets
2tablespoons vegetable oil, divided
2teaspoons minced fresh ginger
1clove garlic, minced
1pound ripe tomatoes, cored and cut into 1/2-inch cubes, divided
Lemon wedges
Preparation:
1.Rinse fish and drain on paper towels. Combine wine, vinegar, 1/4 teaspoon salt and pepper in large glass bowl; mix well. Add fish; turn to coat. Let stand 30 minutes to marinate.2.Meanwhile, combine cornstarch, oyster sauce, sugar, sesame oil and soy sauce in cup; mix well. Set aside.3.Place broccoli in medium bowl. Add 1 tablespoon vegetable oil and sprinkle with remaining 1/4 teaspoon salt; toss. Set aside.4.To steam fish, place wire rack in wok. Add water to 1 inch below rack. (Water should not touch rack.) Cover wok; bring water to a boil over high heat. Drain fish and place on heat-proof plate. Arrange broccoli around fish. Place dish on rack. Cover and reduce heat to medium. Steam 8 to 10 minutes or until fish flakes easily when tested with fork. Carefully remove plate from wok; cover and keep warm.5.Drain water from wok. Heat wok over high heat about 30 seconds or until dry and hot. Drizzle remaining 1 tablespoon vegetable oil into wok and heat 15 seconds. Add ginger and garlic; stir-fry 15 seconds. Add 1/2 of tomatoes. Stir-fry 1 minute; reduce heat to low. Cook 2 minutes or until tomatoes soften.6.Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Stir in remaining tomatoes and cook until heated through.7.Spoon some of tomato sauce over fish. Serve with remaining sauce and lemon wedges.
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