This shoyu-based sauce with fresh ginger, garlic and sesame is a Hana classic. Aloha Shoyu is the preferred brand at the hotel. (We use reduced-sodium soy sauce to keep the sodium in check.) Chef David Patterson prepares the dish with onaga, a red snapper only found in the Hawaiian waters; it's tender, sweet and mild in flavor. We found that halibut and other white fish were also delicious. Serve with steamed brown rice and Green Papaya Salad.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

Fish
6 5-ounce portions striped bass, halibut or any flaky white fish
6 1/4-inch-thick slices peeled fresh ginger

Sauce
1/4 cup minced peeled fresh ginger
1/4 cup chopped garlic
1/4 cup sesame seeds
2 tablespoons grapeseed oil or canola oil
2 tablespoons toasted sesame oil
1/4 cup reduced-sodium soy sauce
2-3 scallions, thinly sliced, for garnish

1. To prepare fish: Bring 1 to 2 inches of water to a boil in a pot large enough to hold a two-tier bamboo steamer. (If you don't have a steamer, improvise by setting mugs upside down in a large pot and resting a large heatproof plate on top.) Put a heatproof plate in each of the steamer baskets. Place 3 portions of fish on each plate with a slice of fresh ginger on top. Stack the baskets, cover and set over the boiling water. Steam the fish for 7 minutes per inch of thickness.
2. To prepare sauce: Meanwhile, combine minced ginger, garlic and sesame seeds in a small bowl. Heat grapeseed (or canola) oil in a medium skillet over medium-high heat. Add the ginger mixture and cook, stirring, until fragrant, 1 minute. Add sesame oil; allow the mixture to get hot. Add soy sauce (be careful, it will splatter a bit) and cook for 1 minute more.
3. Transfer the fish to a deep platter. Discard the ginger slices. Pour the sauce over the fish and garnish with scallions.

NUTRITION INFORMATION: Per serving: 310 calories; 16 g fat (1 g sat, 6 g mono); 45 mg cholesterol; 4 g carbohydrate; 31 g protein; 1 g fiber; 444 mg sodium; 674 mg potassium.


Nutrition bonus: Selenium (74% daily value), Magnesium (31% dv), Potassium (20% dv), very good source of omega-3s.


0 Carbohydrate Servings


Exchanges: 4 1/2 lean meat, 1 fat

This was great. My family loved it. I topped it with Gomasio. Will make it again.

Kristen

Quick and easy and so flavorful. We had it with fresh halibut caught in Canada yesterday morning. It was caught about 10 miles from where Captain cook wintered in 1792, Queen' cove.

, Salem, OR

Very tasty. I used mangrove snapper that was caught this morning. I layered the snapper with thin slices of ginger while it steamed. I think I could've used less oil in the making sauce but it still tasted great.

Glen, Tampa, FL