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Steamed fish is true Chinese
home cooking. It's firm, hearty, delicate, the better to contrast with lively
aromatics such as ginger, soy and scallions. In this dish I invented a way to
use aromatics for texture as well as flavor - matchsticks of ginger, bits of Chinese
dried sausage, and even ripe, sweet plum tomatoes. I like to rest my fish fillets
on a pillow of soft tofu that combines with the soy broth to bathe everything
in a lovely sauce. Serve this on top of fluffy rice to absorb the liquids.
Sommelier
Warner Strejan's
Suggested Wine Pairing: Ahlgren, Semillion, Livermore Valley, CA
Yield:
4 servings
Broth:: - ½ cup soy sauce
- ¼ cup of fish sauce
- ½ cup plum wine
- 1 cup water
- 1
tablespoon sugar
- 2 cloves garlic, minced
- 2 jalapenos, minced
-
2 inches fresh ginger, peeled and minced
Fish: - 2
(about 4-inch square) blocks soft tofu, cut into
- 2-inch wide strips
- 4
(6-ounce) fillets of halibut or another white, firm fish such as cod
- 2
plum tomatoes, finely diced
- 2 Chinese sausages cut into matchsticks
- 2
knobs Szechuan mustard cut into matchsticks (available in Asian markets)
- 10
fresh shiitake mushrooms, stems removed and caps thinly sliced
- 2 scallions,
white parts only, thinly sliced into rings
- 2 Tablespoons fresh ginger,
peeled and cut into matchsticks fresh cilantro sprigs, for garnish
For
the broth: Combine all the ingredients for the broth and stir until the sugar
dissolves. Set aside. The broth can be made in advance and kept refrigerated up
to one week. For the fish: Set up a large bamboo steamer or improvise
one using a large pot with a tight-fitting lid: Pour one inch of water into the
bottom of the pot. Place one or more small heatproof dishes (such as ramekins)
in the bottom to prop up the baking dish. Arrange the tofu in a single layer in
a baking dish small enough to fit in the steamer. Arrange the fish fillets on
top of the tofu. Evenly sprinkle the tomatoes, sausages, mustard, mushrooms, scallions
and ginger over the top.
When ready to cook, bring the water in the steamer
to a boil. Drizzle ¼ cup of broth over the top of the fish and place the dish
in the steamer. Cook about 15 to 20 minutes, until the fish in the middle of the
dish flakes slightly under pressure (you'll have to move the aromatics aside to
press the fish.) Serve immediately, garnished with cilantro sprigs. Pass the remaining
broth at the table. | 
