In the San Francisco Bay Area we are lucky to have a lot of really fresh food available in our local markets year round. Here is a recipe for what we, at the Sub-Zero | Wolf Culinary Events Center, refer to as fast food done fresh: Ginger-Orange Rolled Fish.

This recipe is a perfect choice to showcase what Wolf’s Convection Steam Oven can do! Delicately steam the fish and prep the delicious array of vegetables all at the same time.

riggs_cso_fish_veggie

How to Create a Masterpiece

Quickly steam the simplest fresh fish, rolled up with slivered green onions, julienned ginger cooked side-by-side with colorful vegetables in one pan, in 10 minutes. Try the soy- sesame sauce with just a hint of chili for a savory accent to this light meal!

To cook with white rice, follow instructions for CSO Jasmine Rice. Prepare the fish and vegetables in the large CSO Perforated Pan up through step 4. Before cooking fish, start rice and time it to 15 minutes. When oven chimes, add large perforated pan with fish and vegetables above rice on Rack Position 3. Cook fish according to the directions below. Rice will finish at the same time.

The Wolf Convection Steam Oven needs very little water and much less cooking time to make fluffy, yet toothsome rice. Unlike in a rice cooker, you can add stock, seasonings and other ingredients to your rice, or cook other items such as shrimp or vegetables on top of your rice, capturing both flavor and nutrients. Note that you can easily multiply the recipe and make rice for a crowd!

Download the recipe for Chef Rachelle’s Ginger-Orange Rolled Fish with Snap Peas, Carrots, and Shitake featuring Wolf’s Convection Steam Oven.

Yield: 6 servings

Cooking time: 10 minutes (No pre-heat needed)

Ingredients

  • 1 ½ pounds (6 approx. 4 oz. fillets) of skinless, boneless Petrale sole or other thin fillets, rinsed and dried
  • 5 thinly slivered green onions
  • 2-inch piece of peeled fresh ginger, cut into a very thin julienne (or grated)
  • 1 large seedless orange, cut in ½ lengthwise
  • ¾ pound of carrots, peeled and cut very thin (¼ inch), about 3 cups
  • ¾ pound sugar snap peas, stem end trimmed, about 3 ½ cups
  • 3 ounces of fresh shitake mushrooms, sliced (¼ inch), about 1 ¼ cups
  • Salt
  • 2 tablespoons of Black or white sesame seeds (optional)
  • ¼ cup soy sauce
  • 1 ½ teaspoon sesame oil
  • 2 teaspoons garlic chili sauce

Instructions

Cut one half of the orange into 6 very thin slivers and one half into wedges.

In a small bowl, place about ¼ of each ginger and green onion aside for garnish.

On the large perforated CSO Pan placed on top of the large CSO solid pan, place fish with the darker side up, and season lightly with salt. Sprinkle remaining ginger and green onion evenly over the fillets. Starting at the smallest end, roll fillets up at a slight angle to make a roll of even thickness. Arrange on one side of pan, season lightly with salt, sprinkle with sesame seeds and top with an orange slice.

Place carrots, peas and mushrooms onto pan in an even layer. Season lightly.

Place solid pan on rack position 1 and perforated pan on rack position 2 (or 3 if you are cooking it with rice on rack position 2). Close door and set oven to Steam mode by pressing Mode button until it reaches the first icon, temperature will default to 210°F and press “OK” to set. Press Timer and set timer for 10 minutes.

Stir together soy, sesame oil and chili sauce.

Serve fish with a wedge of orange, the additional ginger and green onion, the vegetables and a drizzle of sauce.

 Equipment

  • CSO Large Perforated and Solid Pan
  • Cutting board
  • Chef Knife
  • Paring knife
  • Vegetable peeler
  • Measuring cup
  • Measuring spoons
  • 2 small bowls
  • Small fork or whisk
  • Hot pad

Many thanks to our Culinary Community members Ron Henderson and Brenda Suen, and Richard and Luisa Yee for help with recipe development and taste testing!

Created by Chef Rachelle Boucher for Riggs Distributing, Inc.

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