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Author Notes: I recently discovered Satsuma mandarins . . . accidentally. In our house, we go through a case of clementines each week - we all love them. I noticed at the grocery store a few weeks ago a slightly different clementine-looking citrus - Satsuma mandarin. Wow - what a mouthful of flavor. My husband didn't swoon over them the way I did, because he prefers the super sweet clementine - but I was wowed over the flavor. Far from the saccharin sweetness of those ubiquitous mandarins in a can - the Satsumas have a rich, full flavor and are more tart than a clementine. I thought these would be a perfect balance to a rich white fish and round out the flavor of a sake-based steaming broth. The mandarins cooked on the fish sort of melt in to the fish and the sauce. Then its topped with a raw satsuma spiked with a bit of lime. On the side (or to soak up the broth) is a mandarin and ginger scented rice. If you can't find satsumas, use another kind of fresh mandarin or a clementine. This was made for just two but very simple to double or triple. - meganvt01
Sake steamed Fish
- 1/2 cup sake
- 1/2 cup chicken broth
- 2 four ounce filets of a firm white fish - you can use sustainable chilean sea bass, striped bass, grouper, or cod - really whatever looks fresh.
- 2 teaspoons minced fresh ginger (peeled)
- 1 clove garlic, minced
- 1 scallion, thinly sliced on the bias
- 1 satsuma mandarin, peeled (reserve peel), segmented and trimmed of excess fiber
- 1 teaspoon toasted sesame oil
- 1 small red chili (like a thai chili) seeded and sliced very thinly
- 1 tablespoon soy sauce
- 1/4 teaspoon lime zest
- Take half of the satsuma segments and slice them in half again. Take the other half and chop. Mix the chopped satsumas with the scallions and lime zest. Season mixture lightly with salt and pepper.
- Brush each fish fillet with sesame oil and season with salt and pepper. Lay the sliced satsuma segments flat onto the fish and top with 2-3 slices of chili - depending on how much heat you prefer.
- In a steamer pot, bring the sake, chicken stock, ginger, and soy sauce to a hearty simmer. Place the fish in your steamer rack and cover; cooking for 5-6 minutes until the fish is cooked through (opaque in the center but not too firm).
- Remove the fish, place on a plate and cover with foil to keep warm. Bring the cooking liquid to a boil and reduce by 1/2. Taste for seasoning.
- Serve the fish over rice and spoon the sauce on top. Top the fillets with the fresh satsuma, scallion, and lime zest mixture.
Mandarin Ginger Scented Rice
- 1 cup basmati rice
- 1 3/4 chicken stock
- 1 teaspoon butter
- 1 shallot, small dice
- 1 1-inch long knob of ginger, crushed with the back of a knife
- 1 satsuma peel from reserved fish dish
- In a medium stock pot, heat the butter over medium. When it is melted, add the shallots and cook for 5 minutes or until they are translucent.
- Add the rice and stir for 1 minute (allowing it to soak up the shallot butter). Toss in the ginger, broth, and satsuma broth and bring to a boil. Reduce the heat to medium low and simmer for 15 minutes (make sure you verify with the cooking directions on your basmati rice as it tends to vary).
- Let the rice rest off the heat, but covered, for 5 minutes. Fluff with a fork, remove ginger and peel. Season with salt and pepper.
- This recipe was entered in the contest for Your Best Restorative Recipes
- This recipe was entered in the contest for Your Best Citrus Recipe