To find out more about Prudence Sloane's event:
Call (860) 409-9038 or head over to Continuing Education in Glastonbury!
Delicate Steamed Ginger-Scallion Flounder
12" sauté pan with cover, wok with cover or bamboo basket steamer.
Trivet or rack to fit inside of pan
4 skinned flounder fillets (4 ounces each - or tilapia, salmon, halibut steak- just about any fish would work)
6 thin slices fresh ginger cut into matchsticks (julienne cut)
Pinch of kosher salt & pepper
1 teaspoon cornstarch
1 (2") piece of carrot, sliced and julienned
2 tablespoons soy sauce
1 teaspoon sesame oil
½ teaspoon sugar
1 tablespoon peanut, canola or vegetable oil
Season the fish with salt and pepper. Sprinkle the fish on both sides with the cornstarch and pat down. Place fish, on a plate slightly smaller than the sauté pan (this is so steam can reach the fish), and fold the fish to an even thickness to fit on the plate. Sprinkle the ginger and carrot over the top of the fish. Place a trivet, rack or something heatproof in the bottom of the sauté pan to hold the plate above the water. Fill the sauté pan with water to reach just below the rack. Cover and bring to a boil. Remove the cover and wipe out the condensed water as this will drip back on the fish and water down the sauce. Place the plate with the fish in the sauté pan on the rack. Cover and turn the heat down to allow for a gentle boil. Steam over medium heat until fish is just opaque throughout, about 7 minutes per inch thickness of fish. In the meantime mix together the soy sauce, sesame oil and sugar. When the fish is done carefully remove the plate from the sauté pan and place the scallions on top. In a small saucepan bring the 1 tablespoon of the oil to almost smoking. Pour this over the scallions. It will sizzle and wilt the scallions slightly. Pour the soy, sesame and sugar sauce around the fish.
Approximate cost per serving - $3.00 Fish courtesy of City Fish, Wethersfield, CT. Visit www.cfishct.com for coupons and sales items!