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Ginger-Steamed Fish with Troy's Hana-Style Sauce
Ingredients For the fish: 6 5-ounce portions striped bass, halibut or any flaky white fish 6 1/4-inch-thick slices peeled fresh ginger
For the sauce: 1/4 cup minced peeled fresh ginger 1/4 cup chopped garlic 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
Preparation To prepare fish: 1. Bring 1-2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don’t have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) 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.
To prepare sauce: 1. Meanwhile, 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.
2. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.
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