Steamed Fish Recipe – Perch with Soy Sauce
Do you like fish recipes? Try the Steamed Fish with Soy Sauce. This seafood recipe is a light perch recipe that pairs well with Champagne, and various white wines including: Chardonnay, Gewurztraminer, Gruner Veltliner, Muscadet, Viognier and Sauvignon Blanc.
Steamed Fish with Soy Sauce
Scale, gut and clean the fish and pat dry. Brush the fish lightly with oil and rub the five-spice powder into the skin. Cut 3 slits into each side of the fish.
Place the fish in a large bamboo steamer or fish steamer. Place water in the bottom of the bamboo steamer, bring to boil and let to simmer. Cook the fish for 30-35 minutes or until the flesh flakes. Cooking times will vary depending on the thickness of the fish - the fish is cooked when the flesh flakes easily and the eye turns white.
To make the sauce, place all the sauce ingredients in a small saucepan. Bring to boil and simmer for 1-2 minutes, remove the lemongrass.
Place the fish on a serving plate, cover with the sauce and garnish with green onions and chili.
Pairs with Champagne, Chardonnay, Gewurztraimner, Gruer Veltliner, Muscadet, and Sauvignon Blanc.
Mirin is a sweet Japanese type of rice wine used for cooking. It can be purchased in large supermarkets or Asian stores.
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