Sake-Steamed Mandarin Fish Recipe

Name: Sake-Steamed Mandarin Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sake-steamed fish:; 1 satsuma mandarin, peeled, segmented, and trimmed of excess fiber; 1 scallion, thinly sliced on the bias; 1/4 teaspoon lime zest; Salt and pepper; two-4 ounces filets of a firm white fish (You can use sustainable chilean sea bass, striped bass, grouper, or cod.); 1 teaspoon toasted sesame oil; 1 small red chile (like a Thai chile), seeded and sliced very thinly; 1/2 cup sake; 1/2 cup chicken broth; 2 teaspoons fresh ginger, minced and peeled; 1 clove garlic, minced; 1 tablespoon soy sauce; For the mandarin ginger-scented rice:; 1 teaspoon butter; 1 shallot, diced; 1 cup Basmati rice; 1 1-inch knob of ginger, crushed with the back of a knife; 1 3/4 chicken stock; 1 satsuma peel

Servings: persons

For the sake-steamed fish:
1 satsuma mandarin, peeled, segmented, and trimmed of excess fiber
1 scallion, thinly sliced on the bias
1/4 teaspoon lime zest
Salt and pepper
two-4 ounces filets of a firm white fish (You can use sustainable chilean sea bass, striped bass, grouper, or cod.)
1 teaspoon toasted sesame oil
1 small red chile (like a Thai chile), seeded and sliced very thinly
1/2 cup sake
1/2 cup chicken broth
2 teaspoons fresh ginger, minced and peeled
1 clove garlic, minced
1 tablespoon soy sauce
For the mandarin ginger-scented rice:
1 teaspoon butter
1 shallot, diced
1 cup Basmati rice
1 1-inch knob of ginger, crushed with the back of a knife
1 3/4 chicken stock
1 satsuma peel

1
Take half of the satsuma segments and slice them into quarters, set aside. Take the other half and chop -- this will make roughly 1 heaping tablespoon. Mix the chopped satsumas with the scallions and lime zest, set aside. Season mixture lightly with salt and pepper.
2
Brush each fish fillet with sesame oil and season with salt and pepper. Lay the sliced satsuma segments flat on top of the fish and top with 2 to 3 slices of chile, depending on how much heat you prefer.
3
In a steamer pot, bring the sake, chicken stock, ginger, garlic, and soy sauce to a hearty simmer. Place the fish in your steamer rack and cover. Cook for 5 to 6 minutes, until the fish is cooked through -- it should be opaque in the center but not too firm.
4
Remove the fish, place on a plate, and cover with foil to keep warm. Set aside. Bring the cooking liquid to a boil and reduce by half. Taste for seasoning, then set aside as you make the rice.
5
In a medium stock pot, heat the butter over medium heat. When it is melted, add the shallot and cook for 5 minutes, or until translucent.
6
Add the rice and stir for 1 minute (allowing it to soak up the shallot butter). Toss in the ginger, chicken stock, and satsuma peel, bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes, or according to rice package instructions.
7
Take rice off the heat for 5 minutes, keep covered. Fluff with a fork, remove ginger and peel. Season with salt and pepper.
8
Serve the fish over rice and spoon the sauce on top. Top the fillets with the fresh satsuma, scallion, and lime zest mixture.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the sake-steamed fish:, 1 satsuma mandarin, peeled, segmented, and trimmed of excess fiber, 1 scallion, thinly sliced on the bias, 1/4 teaspoon lime zest, and more.

Yes, Sake-Steamed Mandarin Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sake-Steamed Mandarin Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions