Hong Kong Style Fish

This will work with any firm white fish, scallops or shrimp. I like to serve it with rice. White sticky rice is best, but anything you like will be fine.

• ½ C Soy Sauce (low sodium is best)
• ¼ C Water
• 3 oz Dry Sherry
• 2 T Sugar
• 2 T Sesame Oil
• 2 T Olive Oil
• 1 pound Fresh Spinach
• 2 Fish Fillets (or about a pound of scallops, shrimp, or combination of all three)
• Finely Julienned Ginger and Green Onions for Garnish

1. In a small saucepan, combine the soy sauce, water, sherry and sugar. Stirring every once in a while, bring to a boil then reduce heat to low to keep it warm.
2. In a large skillet, gently heat the sesame and olive oils. Add the spinach and toss until just wilted.
3. While the spinach is wilting, you can steam the seafood. OR After the spinach is wilted, transfer to an oven proof bowl and keep warm in a 200* oven. Lightly flour the fish and saute in the remaining pan juices from the spinach. (you can lightly flour the scallops as well, but if you’re using shrimp, just saute that til pink without any coating)
4. To serve: In a large soup bowl, place a bed of spinach. Rest the seafood on top of the spinach and garnish with the ginger and green onions. Pour the soy broth over everything, and serve right away.
   
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Posted in: Fish,Hong Kong