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Steamed Fish with Ginger and Green Onions


Thursday, January 01, 2004
To top fish before steaming:
Dash salt and white pepper
1 tsp. sesame oil
3 slices of ginger smashed
3 ea. stalks of green onion smashed
Note: Make sure fish is never overcooked. No matter what you do to it after the fact. You can never fix it. No more than 7-9 minutes for thin sliced (convection steamer).


1 C. soy sauce
1 C. chicken or fish stock
1 1/2 T. sugar (to taste)


2 T. julienne green onions
2 T. julienne peeled fresh ginger
2 T. hot oil (temperature)
2 T. sauce
Remove fish to serving plate
Cover with ginger, then green onions
Spread the heated oil over the top to sizzle into the vegetables and fish
Distribute sauce over fish
Garnish with cilantro springs
Nutrition Facts:
Executive Chef Ian Salavon, P.F. Chang's China Bistro
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