Steamed Fish with Herbs and Vegetables
by Brenda Langton, Tastemaker in Residence
Fresh filet, 4-5 oz., not thicker than one inch, deboned and rinsed for each serving
Thinly julienned leek, washed well
Thinly julienned carrot
Fresh thyme or tarragon
Splash of mirin, white wine or lemon water
Splash of soy sauce
- Place the fillets in a pan. Top with a thin layer of the leeks, carrots and herbs. Place extra vegetables around. Drizzle with mirin, soy sauce and cover.
- Turn heat on medium-low and watch carefully until done.
- Measure the fish at its thickest point, and calculate the cooking time at 10 minutes per inch. Fish is done cooking when it’s flesh is opaque; because it continues to cook a little on its own after being removed from the heat; you can remove it when the center is barely translucent. Check this by inserting a sharp knife into the middle of the fillet.
- Cut veggies very fine
- When buying leeks look for the white casing that goes up higher on the stem. It doesn’t let the dirt in as much
- No need to peel the carrots, just clean them
- You can mix olive oil, toasted sesame oil, garlic and soy sauce
- Leave a bowl of radishes cut up in your refrigerator
- Tarragon is a great detox