Steamed Ginger Garlic Fish with Peanut Udon Noodles

This is a different very healthy way to cook fish. Fast and flavourful   My brother and sister in law made fish this way in the 70's in Vancouver.  I haven't made this for a long time.  My new pots came with a steamer basket which I thought I would put to good use.  I am using Basa fillets that I have bought frozen.  I like Basa as it is very reasonably priced, and firm fleshed.  It is a type of catfish.  If you don't like catfish  (or you are kosher)  you can easily use any white fish fillet (sole, haddock, Pollock etc).

I am making the fish with a family favorite.  Udon peanut noodles.   This is a yummy slightly spicy dish that would complement chicken or pork as well.   Udon noodles are readily available in the Asian section of most supermarkets. I have also made this dish with rice noodles for the gluten intolerant.  If you can't find Udon noodles, plain old Spaghetti will do.  I used dark soy sauce on the fish.  I changed the recipe as next time I will use a lighter soy sauce.  Everyone enjoyed it with the dark soy, I thought it would look better with a lighter soy sauce.

Tip of the day:  Frozen fish works very well for most dishes if you defrost it either by leaving over night in the fridge or in a bowl of cold water.  Once the fish is defrosted drain it well on paper towels to get all of the excess moisture out and if you can leave it in the fridge on uncovered on a bed of paper towels to dry completely.  

Steamed Fish

Ingredients

4 white fleshed fish fillets

1/2 cup medium soy sauce

1/4 cup sliced fresh ginger

4 large garlic cloves peeled and sliced

Instructions

In a dish that will hold the fish or in a zip lock pour soy sauce over the fish and make sure all of the fish gets coated.

Ginger and Garlic in bottom of steamer basket

Fill pot with water just below where the steamer basket will go so the basket is not touching the water.

Heat  water on high to boiling.  Place 1/2 of the sliced ginger and garlic on the bottom of the steamer basket.

Remove the fish from the soy sauce and place on top of the ginger and garlic in the steamer basket.

Place the remaining ginger and garlic on top of the fish.

Put the steamer basket into the pot and reduce to medium heat (water should still be boiling if it isn't turn up the heat until it retains its boil)

Cook for 15 minutes until fish is flakes easily.

Peanut Udon Noodles

Ingredients

1/2 cup chicken broth 

Sauce for noodles

1 1/2 tablespoons minced fresh ginger 

3 tablespoons soy sauce 

4 tablespoons peanut butter 

1 1/2 tablespoons honey 

2 teaspoons hot chile paste (optional) 

3 cloves garlic, minced 

8 ounces Udon noodles 

1/4 cup chopped green onions 

1/4 cup chopped peanuts 

Noodles with sauce

Instructions

Put Udon noodles in a bowl.  Cover with hot water and let sit for 3 minutes.  Drain noodles.

Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic on medium heat in a medium saucepan. Cook until peanut butter melts. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Udon Peanut Noodles