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Source: Food and Wine Quick from Scratch

Steamed Orange Roughy with Mushroom Sauce
Seared mushrooms top steamed orange roughy and are topped in turn with an Asian combination of ginger, scallions, garlic, soy sauce, and dry mustard. The mustard both thickens the sauce and gives it an appealing bite.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
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2 pounds orange roughy fillets, cut to make 4 pieces
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons plus 1 teaspoon cooking oil
1 pound mushrooms, cut into thin slices
2 teaspoons fresh ginger, chopped
2 scallions, including green tops, cut into 1/2-inch pieces
3 garlic cloves, minced
2 tablespoons soy sauce
1 3/4 teaspoons mustard powder
1/4 cup dry white wine, or sherry
1/2 cup canned low sodium chicken broth




In a large pot, bring about 1 inch of water to a boil. Sprinkle the fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Fold each fillet in half and put the fillets in a steamer basket over the boiling water. Reduce the heat to moderately high, cover, and steam until just done, about 10 minutes for folded 1/2-inch-thick fillets. Transfer the fillets to plates.

Meanwhile, in a large frying pan, heat the 2 tablespoons oil over high heat. Add the mushrooms and the remaining 1/4 teaspoon each of salt and pepper. Cook until browned, about 5 minutes. Top the fish with the mushrooms.

Reduce the heat to moderately low. Heat the remaining teaspoon of oil in the pan; add the ginger, scallions, and garlic. Cook, stirring, for 1 minute. Stir in the soy sauce, dry mustard, wine, and broth. Simmer, stirring occasionally, until slightly thickened, about 2 minutes. Spoon the sauce over the mushrooms and fish.


Wine Recommendation: An acidic, medium-bodied white wine is the best choice to pair with the spicy, salty Asian flavors in this dish. Try a wine made from a Loire Valley chenin blanc, such as Vouvray.


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Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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