Type: MAIN DISH
Buffalo fish often joins carp as an ingredient in gefilte fish. Its delicate taste and texture respond well to Asian seasonings and gentle simmering.
Heavy-bottomed skillet or shallow pan large enough to hold steaks
Tight-fitting lid or aluminum foil
Spatula or tongs
4 buffalo-fish flat- or round-cut steaks
2 cups fish stock
¼ cup soy sauce
4-6 ¼ inch slices fresh ginger root
2 scallions, cut in 1-inch pieces
¼ tsp. red pepper flakes
2 Tbsp. rice-wine vinegar
1 tsp. sesame oil
Combine all ingredients except fish in simmer-pan. Bring to a boil and lower heat to simmer. Put fish into liquid, covering pan with lid or aluminum foil. Simmer 5 minutes. Remove lid and turn fish over. Simmer 5 more minutes. Lift fish from pan to serving plate, pour a spoonful or two of liquid over steaks.