Bob Chinn's Asian-Style Steamed Fish

Bob Chinn's Asian-Style Steamed Fish

This recipe is from Bob Chinn’s parents restaurant – New Wilson Village in Chicago. Although they closed a few years ago the dish lives on – Bob opened his namesake restaurant in Wheeling which is one of the top-grossing seafood restaurants in the country. Now you can make this top-selling entrée in minutes at home. The secret to its success – using scrupulously fresh fish. You can use a low-sodium soy sauce if you want and serve over white rice.


Sauce:
1 cup soy sauce
1/4 cup sugar
2 1/4 teaspoons each: sesame oil, sherry
Pinch white pepper

Fish:
4 fillets (7 ounces each) fresh fish, such as halibut, grouper, sea bass
1/4 cup chopped fresh ginger root
2 tablespoons chopped each: Chinese dried black beans, Chinese dried black olives
2 tablespoons cornstarch
1/4 cup chopped cilantro
3 green onions, cut into thin strips

For sauce, whisk together all ingredients until sugar is dissolved. Set aside. Place fillets in the top of a steamer over almost boiling water; cover each with a thin layer of ginger, dried beans and olives. Lightly sprinkle each fillet with cornstarch.

Cover; steam until fish almost flakes when tested with a fork, 9-10 minutes. Place each fillet in shallow bowl. Whisk about 2 tablespoons of the steaming water into the reserved sauce. Top each fillet with about ¼ cup of the sauce. Garnish with cilantro and green onion.