GINGER STEAMED FISH
PF Chang's Bistro Restaurant Recipe
To top Fish before Steaming:
dash salt and white pepper
1 teaspoon sesame oil
3 slices of ginger smashed
3 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 to 9 minutes for thin sliced (convection steamer).
1 cup soy sauce
1 cup chicken or fish stock
1 1/2 tablespoons sugar to taste
2 tablespoons julienne green onions
2 tablespoons julienne peeled fresh ginger
2 tablespoons hot oil temperature
2 tablespoons 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.