This is the classic method the Chinese use to steam fresh fish. Chef Ross' recipe is "localized" by using fish from Peconic Bay and the Greenport School's Vinaigrette as a flavoring.
3/4 to 1 lb fillet of fluke
1 teaspoon sesame oil
1 tablespoon each julienned ginger and scallions (white & green parts)
1 to 2 tablespoons Greenport School's Vinaigrette
drizzle of soy sauce and sesame oil
salt and pepper, to taste, if necessary
Special Equipment - bamboo steamer baskets with lid
plates to fit into steamer baskets
Lightly oil plates, place fish fillets on them and strew with julienned ginger and scallions.
Drizzle Greenport School's Vinaigrette lightly over fish, add a bit of soy and sesame oil, cover the basket and place in the wok with about 2 inches of water. The water should just touch the bottom of the steamer baskets.
Bring the water to a boil, and steam until the fish is opaque and just done, about 7 to 10 minutes.
Best served with white rice.
Chef Rosa Ross is acclaimed Cookbook Author and owner/chef of Scrimshaw the Waterfront Restaurant www.scrimshawrestaurant.com