Umami-heavy, weeknight-ready, asian steamed fish
Fish second courses
Steam
This recipe takes a traditional, delicate Cantonese steamed fish recipe and gives it a hearty yet simple spin. Substituting the traditional whole fish with a filet of a favorite tender, white fish provides versatility and simplicity to the chef, and is sure to please even the pickiest diner. The dish is served with roasted mushrooms in the style of J. Kenji López-Alt, which are used to make an umami-rich sauce that perfectly complements the delicate fish and rice. Requiring minimal prep and consisting of fairly common ingredients, this elegant recipe is a huge hit on a busy weeknight, a luxurious date night, or any occasion in between.
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