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Ginger Fish in Nori Wrapper
Ginger Fish in Nori Wrapper is rated
based on 2 votes.
Preparation Time: 15 minutes and 20-30 minutes marinating time
Cooking Time: 5-8 minutes
- Three tablespoons Japanese pickled ginger
- ½ red bell pepper (capsicum), seeded and sliced thinly
- Four sheets toasted nori (yaki-nori or toasted seaweed)
- Eight scallions (spring onions)
- Four fish fillets about 185 g (6 oz) each and 12-15 cm (5-6
- One teaspoon Asian sesame oil
- One tablespoon fish sauce
- ¼ cup light soy sauce
- ¼ cup shaoxing wine or dry sherry
- In a bowl, combine soy sauce, wine, fish sauce and sesame oil.
Pour over fish fillets in flat dish. Leave for 20-30 minutes,
turning once. Drain and discard marinade.
- Cut scallions with the same lengths as fish fillets, leaving
some green top on.
- Place each fish fillet across a sheet of nori diagonally.
- Trim to smaller square shape if nori is too big for fillets.
- Add slices of pickled ginger and 2 or 3 strips of bell pepper in
the centre of fish fillet.
- Add 2 scallions with one green tip and one white tip at each
- Brush each side flap of nori with water and fold with fish in
centre. Press gently and seal.
- Vegetables strips and fish will still be visible at either end.
- Place 2 fish on each level of steamer and cover.
- Partially pour the pot or wok with water and bring to a rapid
simmer. Make sure the steamer does not touch the water.
- Put the steamer over water and steam for 5-8 minutes.
- Change steamer levels halfway through for even cooking.
- Get the fish off the steamer and serve with remaining
steamed rice and pickled ginger.