Servings: two as a main dish or four as an appetizer.
I prefer smoky, salty country ham for this dish, but prosciutto or even baked ham will also work. If you don’t have peanut oil on hand, substitute any vegetable oil. Serve the fish with steamed rice to soak up every delicious drop of the sauce.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I used cod for a light and flavorful weeknight dinner. It was delicious. Definitely serve with jasmine rice for a nice Asian-style meal.
This is a family favorite. We usually use salmon and shitakes and if you can find the pre-chopped proscuitto packages it speeds it along. Anytime I have made this for somebody else they have requested the recipe. I always serve it with rice and cucumber/carrot salad with a fish sauce/white vinegar dressing.
For being a steamed fish recipe, this prep has a great deal of flavor. I like the saltiness that the ham imparts. We did this recipe with cod.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?