Steamed Fish with Broccoli
Makes 4 servings
|2||(10- to 12-ounce) halibut steaks (1 inch thick), cut into halves*|
|3||tablespoons dry white wine|
|1||tablespoon rice vinegar or white vinegar|
|1/2||teaspoon salt, divided|
|1/8||teaspoon white pepper|
|1||tablespoon oyster sauce|
|1||teaspoon dark sesame oil|
|1||teaspoon soy sauce|
|3||cups broccoli florets|
|2||tablespoons vegetable oil, divided|
|2||teaspoons minced fresh ginger|
|1||clove garlic, minced|
|1||pound ripe tomatoes, cored and cut into 1/2-inch cubes, divided|
*Or, substitute 4 catfish or mahi-mahi fillets (about 7 ounces each), folded crosswise in half.
- Rinse fish and drain on paper towels. Combine wine, vinegar, 1/4 teaspoon salt and pepper in large glass bowl; mix well. Add fish; turn to coat. Let stand 30 minutes to marinate.
- Meanwhile, combine cornstarch, oyster sauce, sugar, sesame oil and soy sauce in cup; mix well. Set aside.
- Place broccoli in medium bowl. Add 1 tablespoon vegetable oil and sprinkle with remaining 1/4 teaspoon salt; toss. Set aside.
- To steam fish, place wire rack in wok. Add water to 1 inch below rack. (Water should not touch rack.) Cover wok; bring water to a boil over high heat. Drain fish and place on heat-proof plate. Arrange broccoli around fish. Place dish on rack. Cover and reduce heat to medium. Steam 8 to 10 minutes or until fish flakes easily when tested with fork. Carefully remove plate from wok; cover and keep warm.
- Drain water from wok. Heat wok over high heat about 30 seconds or until dry and hot. Drizzle remaining 1 tablespoon vegetable oil into wok and heat 15 seconds. Add ginger and garlic; stir-fry 15 seconds. Add 1/2 of tomatoes. Stir-fry 1 minute; reduce heat to low. Cook 2 minutes or until tomatoes soften.
- Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Stir in remaining tomatoes and cook until heated through.
- Spoon some of tomato sauce over fish. Serve with remaining sauce and lemon wedges.
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