I feel like fish is a bad word these days or at least something to fear. Throughout my pregnancy with Alex I had a long list of fish that was tiered somewhat like: avoid at all costs (risky), don't even think about it, eat at your own risk (moderate risk), and eat during a blue moon (it's still a risk!). I got so confused with the extensive and sometimes contradictory lists from various credible sources that I simply stuck to only a handful, and since then have thrown out the list.
Asian Steamed Fish with Ginger and Scallions
- 2 tablespoons honey
- 3 tablespoons rice wine vinegar
- 4 tablespoons tamari sauce or low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1-2 thai chiles, sliced thinly (optional)
- Parchment paper
- 2 whole fish such as White or Striped Bass, or Rockfish about 1lb each
- Salt and freshly ground black pepper
- 4-inch knob ginger, julienned
- 6 large garlic cloves, peeled and thinly sliced
- 1 bunch scallions, sliced thinly
- 1/2 pound shiitake mushrooms, stemmed and sliced
- Cut two sheets of 24-inch long parchment paper.
- Season fish generously with salt and pepper, including inside the cavity.
- Combine the honey, rice vinegar, tamari sauce, sesame oil and thai chiles, if using. Set aside.
- Place a piece of parchment on a baking sheet then in the center of the paper create a bed for fish to lay on with roughly a tablespoon of each of the following: scallions, shiitakes, ginger and garlic and top with fish. Sprinkle another tablespoon of each of the vegetables onto the fish.
- Spoon 1/2 of the sauce over the fish.
- Repeat with remaining parchment and ingredients. Any extra vegetables should be evenly distributed among the two packets.
- To seal the packet you may take the four corners of the parchment paper and fold it down.
- Arrange the pouches on a baking sheet and bake in the oven at 375 degrees for 25 to 30 minutes.