Complement the entrée—and the Chinese theme—with rice, stir-fried snow peas, then pineapple sherbet topped with coconut.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
2 6-ounce red snapper fillets
2 tablespoons dry white wine
1 1/2 teaspoons minced peeled fresh ginger
2 small garlic cloves, minced
4 teaspoons soy sauce
1 1/2 teaspoons oriental sesame oil
2 tablespoons chopped fresh cilantro
Preparation
Place small cake rack in large (12-inch-diameter) skillet; place 9-inch-diameter glass pie dish on rack. Put fish in dish; sprinkle lightly with salt and pepper. Sprinkle wine, ginger and garlic in dish around fish. Top fish with soy sauce, sesame oil and 1 tablespoon cilantro. Pour enough water into skillet to reach depth of 1 inch. Bring water to boil. Cover skillet; steam fish until just opaque in center, about 10 minutes. Transfer fish to plates; top with juices from dish and remaining 1 tablespoon cilantro.
