Sake-Steamed Fish with Eggplant and Broccoli

by Marina Chotzinoff

The newest inspiration, or should I say, requirement, for cooking these days is whatever I am forced to grab from the garden before it rots. I am not complaining, mind you. Just trying to keep up and not feel like a jerk for failing to use this end of summer bounty. So yesterday it was a huge haul of broccoli, several eggplant (to add to the ones I had recently picked that were slightly wilting), basil, chilis and green oniony things. I had some mahi mahi in the freezer which I pulled out while I got the rest ready. It is a quick, easy and perfect summer meal.

Serves 2
2 fillets white fish (mahi, halibut)
1/2 cup sake
1/2 cup stock (I used five spice ham broth, but fish is good too)
2 T ginger, minced
2 T garlic, minced
soy
sesame oil
3 green onions
6 sprigs cilantro
rice (cooked per directions)
broccoli
4 japanese eggplant cut into batons
1 jalapeno

Simmer half each the garlic and ginger in the broth and sake for a few minutes in the bottom of a pot you can fit a steamer into. Place fish on steamer rack, season with salt and pepper. Drizzle 1 T sesame oil and 2 T soy across each and steam until cooked through.

Brown eggplant in large, non-stick pan until soft and brown. Remove to a bowl. Finely chop remaining ginger, garlic, 1/2 of cilantro, 1 green onion and jalapeno. Cook in some oil in the same pan until frangrant and beginning to brown. Return eggplant and toss to coat.

Cook broccoli in a hot pan with a little oil, covered until crisp tender, shaking occasionally.

Put rice on plates, top with fish, remaining chopped cilantro and green onion and spoon sauce from pot on top. Arrange broccoli and eggplant on sides.

 

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