Ingredients
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6 cups sliced napa cabbage
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5 ounces mixed fresh mushrooms, sliced
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4 (6 ounce) firm white fish fillets, such as halibut, sea bass or cod
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¼ teaspoon salt
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1 (3 inch) piece fresh ginger, peeled and thinly sliced into matchsticks, divided
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3 tablespoons lower-sodium soy sauce
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2 tablespoons Shaoxing rice wine
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¼ teaspoon granulated sugar
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1 tablespoon neutral oil, such as canola or avocado
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2 teaspoons toasted sesame oil
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3 cloves garlic, thinly sliced
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1 Thai chile or red Fresno chile, stemmed, seeded and thinly sliced
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¼ cup thinly sliced scallions
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2 teaspoons toasted sesame seeds
Directions
- Bring 1 inch water to a boil in a large saucepan or wok fitted with a steamer basket over medium-high heat. Arrange cabbage in the basket; top with mushrooms. Nestle fish into the vegetables. Sprinkle with salt and top with 2 tablespoons ginger. Steam over medium-high heat until the vegetables are tender and the fish is cooked through and flakes easily when tested with a fork, 8 to 10 minutes.
- Meanwhile, whisk soy sauce, rice wine and sugar in a small bowl.
- Heat canola oil and sesame oil in a small skillet over medium-high heat. Add garlic, chile and the remaining 1 tablespoon ginger. Cook, stirring often, until golden and crispy, about 1 minute.
- Transfer the vegetables and fish to a platter. Pour the soy sauce mixture over the vegetables and fish; top with the crispy aromatics and hot oil. Sprinkle with sliced scallions and sesame seeds.
