Steamed Fish Fillets With Pomegranate Molasses Sauce

Updated at: Tue, 03 Oct 2023 22:04:14 GMT

Step 1

Cut the spring onions into 5 cm long slices, then cut them in half lengthwise, then cut them into thin julienne slices, chop the ginger and julienne them as well, and set it all aside.

Step 2

Combine pomegranate molasses, red wine vinegar, salt, sugar, and hot water in a small bowl, mix until the sugar and salt dissolve, and set mixture aside.

Step 3

Prepare your steamer, fill with water, and bring to a boil.

Step 4

Rinse the fish fillets, then carefully place them on a heatproof plate that will fit your steamer, place them in with couple of ginger slices and spring onions, then adjust the heat to medium, the water should gently simmer so that it generates a good amount of steam, but evaporates too quickly.

Step 5

Cover the steamer and steam for 8 to 10 minutes for 3 cm thick fillet (or 4 to 5 minutes for thinner on). To check for doneness, use a butter knife. When it falls easily through the fillets to the bottom, the fish is done, turn off the heat, and carefully drain any liquid on the plate, discard the ginger and onion.

Step 6

To prepare the sauce, heat a small saucepan over medium heat, add two tablespoons of olive oil, add 1/2 of the the garlic, half the amount of ginger, and stir for one minute, add the white parts of the green onions and cook for 30 seconds. Then add half the amount of green parts of spring onions and cook the mixture until it is hot.

Step 7

7- Add the prepared pomegranate molasses mixture to the saucepan, bring to a simmer and cook until the spring onions are wilted, about 30 seconds.

Step 8

To prepare the aromatic toppings; heat the remaining olive oil in a small skillet over medium high heat, add the remaining of the garlic, the remaining of the ginger, the green part of the spring onions, and sauté for 1 minute. It’s ready to assemble the fish fillets on serving plate.

Step 9

In a wide serving plate, gently place the fish fillets, Pour the pomegranate mixture over it, distribute the sautéed aromatic mixture “including the hot oil” over the fillets after adding the sauce, garish with fresh cilantro or parsley. It is ready to serve.

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