Sake-Steamed Mandarin Fish

Name: Sake-Steamed Mandarin Fish
Ingredients: For the sake-steamed fish:; 1 satsuma mandarin, peeled, segmented, and trimmed of excess fiber; 1 scallion, thinly sliced on the bias; 1/4 teaspoon lime zest; Salt and pepper; two-4 ounces filets of a firm white fish (You can use sustainable chilean sea bass, striped bass, grouper, or cod.); 1 teaspoon toasted sesame oil; 1 small red chile (like a Thai chile), seeded and sliced very thinly; 1/2 cup sake; 1/2 cup chicken broth; 2 teaspoons fresh ginger, minced and peeled; 1 clove garlic, minced; 1 tablespoon soy sauce; For the mandarin ginger-scented rice:; 1 teaspoon butter; 1 shallot, diced; 1 cup Basmati rice; 1 1-inch knob of ginger, crushed with the back of a knife; 1 3/4 chicken stock; 1 satsuma peel

20 ingredients

8 steps

Ingredients

For the sake-steamed fish:
1 satsuma mandarin, peeled, segmented, and trimmed of excess fiber
1 scallion, thinly sliced on the bias
1/4 teaspoon lime zest
Salt and pepper
two-4 ounces filets of a firm white fish (You can use sustainable chilean sea bass, striped bass, grouper, or cod.)
1 teaspoon toasted sesame oil
1 small red chile (like a Thai chile), seeded and sliced very thinly
1/2 cup sake
1/2 cup chicken broth
2 teaspoons fresh ginger, minced and peeled
1 clove garlic, minced
1 tablespoon soy sauce
For the mandarin ginger-scented rice:
1 teaspoon butter
1 shallot, diced
1 cup Basmati rice
1 1-inch knob of ginger, crushed with the back of a knife
1 3/4 chicken stock
1 satsuma peel

Directions

1

Take half of the satsuma segments and slice them into quarters, set aside. Take the other half and chop -- this will make roughly 1 heaping tablespoon. Mix the chopped satsumas with the scallions and lime zest, set aside. Season mixture lightly with salt and pepper.
2

Brush each fish fillet with sesame oil and season with salt and pepper. Lay the sliced satsuma segments flat on top of the fish and top with 2 to 3 slices of chile, depending on how much heat you prefer.
3

In a steamer pot, bring the sake, chicken stock, ginger, garlic, and soy sauce to a hearty simmer. Place the fish in your steamer rack and cover. Cook for 5 to 6 minutes, until the fish is cooked through -- it should be opaque in the center but not too firm.
4

Remove the fish, place on a plate, and cover with foil to keep warm. Set aside. Bring the cooking liquid to a boil and reduce by half. Taste for seasoning, then set aside as you make the rice.
5

In a medium stock pot, heat the butter over medium heat. When it is melted, add the shallot and cook for 5 minutes, or until translucent.
6

Add the rice and stir for 1 minute (allowing it to soak up the shallot butter). Toss in the ginger, chicken stock, and satsuma peel, bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or according to rice package instructions.
7

Take rice off the heat for 5 minutes, keep covered. Fluff with a fork, remove ginger and peel. Season with salt and pepper.
8

Serve the fish over rice and spoon the sauce on top. Top the fillets with the fresh satsuma, scallion, and lime zest mixture.