The Red Hot Chili Paper

Send us some "foodback"

Pickled Salmon
Marinated Fish
Salmon Wellington
Pike Quenelles
Spanish Fish
King Salmon
Albacore w/ Pesto
Tuna Black & Blue
Salmon & Salsa
Grilled Swordfish
Fish Veracruz
Halibut w/ Zinfandel
Tuna w/ Mango
Grilled Salmon
Salmon w/ Curry
Salmon Yakatori
Stuffed Turbans
Grilled Halibut
Hearty Fish Stew
Escade Con Crema
Texas One-Pot Fish
Tuna Crescents
Salmon Bisque
Salmon Dill Loaf
Salmon Gumbo
Bayside Chowder
Ginger Fish
Oriental Swordfish
Soy Sauce Snapper
Steamed Fish
Seafood Salad
Shrimp Kebabs
Soft Shell Crabs
Skewered Shrimp
Shrimp 'N Beer
Seafood Stew
Garlic Shrimp
Mussels Marinara
Shrimp in Peppers
Oyster Bisque
Grilled Garlic Shrimp
Mesquite Shrimp
Spicy Shrimp
Crawfish Etoufee
Shrimp Newburg
Seafood Au Gratin
Seafood Creole
Lemon Ginger Shrimp
Shrimp & Snow Peas
Shrimp Stir-Fry
Linguine w/ Prawns
Gulf Coast Stir-Fry
Chinese Scallops
Lobster Recipes
Steamed Ginger Fish


      2 pounds white fish fillets
      1 piece fresh ginger root, 2-inches, peeled, julienned
      5 green onions
      1 tablespoon soy sauce
      5 tablespoons dry sherry
      2 teaspoons peanut oil


    Rinse fish fillets in cold water and pat dry. Transfer to a heat resistant dish (an  8-inch round cake pan works well) that will fit your steamer set-up. Peel ginger and slice  into julienne strips. Clean green onions and slice into match-stick thin pieces. Sprinkle  both onions and ginger over the fish. Combine soy sauce, sherry and oil; pour over the  fish. Let fish marinate for 10 minutes. Add water to the steamer and bring to a boil. Set  plate of fish on steamer rack. Cover steamer tightly with lid or aluminum foil and steam  for 10-15 minutes or until fish flakes when tested with a fork. DO NOT OVERCOOK -  OVERCOOKING CAUSES FISH TO BECOME DRY AND RUBBERY.

    Note: The peanut oil may be substituted with any polyunsaturated oil.

These pages designed and maintained by:
TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the