Chinese Fish with Pistachios

Chinese Fish with Pistachios



4 servings


1 pound Lean firm-fleshed white fish fillets (cod, flounder, sole, haddock, halibut)
¼ cup Shelled natural American pistachios
1 tablespoon Vegetable oil
1 cup Sliced celery
1 cup Thin onion wedges
1 tablespoon Minced garlic
1 tablespoon Grated fresh ginger root
1 cup Tomato cubes
4 servings Hot cooked rice
Ground pepper and lemon juice or salt


Season both sides of fish fillets with pepper and lemon juice (or salt).  Roll up fillets and place seam down on heatproof plate.  Sauté pistachios in oil in large skillet; remove from pan with slotted spoon, leaving oil.  Add celery, onion, garlic and ginger to skillet; sauté until nearly tender.  Add tomato and cook, stirring until hot.  Turn vegetables onto platter and keep warm.  Place plate of fish on rack over ½-inch boiling water in the skillet.  Cover and steam 7 to 9 minutes or until fish flakes with fork.  Transfer fish to the top of vegetables.  Sprinkle with roasted pistachios.  Serve with hot rice. 


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