White, light fish works best for Hong Kong style

A: After trying this dish, I can certainly understand Smith’s enthusiasm. Executive chef Robert Holley (left) describes Hong Kong-Style Fish as one of Atlanta Fish Market’s signature dishes. Steamed fish fillets and sauteed spinach sit in an Asian-flavored broth. Garnished with julienned fresh ginger and green onions, this dish has a great combination of flavors and textures.

Although several components are cooking at the same time, this dish is easier to make than its flavor and presentation would lead you to believe. Mark it for the next time you are planning dinner for someone you wish to impress. Holley adds, “This is really ‘Your Favorite Fish’ Hong Kong Style, because you can use a variety of fish.” He suggests using a white, light, flaky fish. I used thick fillets of halibut, with great results.

Atlanta Fish Market serves this with sticky rice and chopsticks.

Hong Kong-Style Fish

1/2 cup low-sodium soy sauce

1/4 cup water

3 ounces dry sherry

2 tablespoons granulated sugar

2 tablespoons sesame oil

2 tablespoons olive oil

1 pound fresh spinach, washed and stemmed

Freshly ground black pepper

2 (6-ounce) white fish fillets

2 tablespoons finely julienned ginger

2 tablespoons finely julienned green onions

In a saucepan, combine soy sauce, water, sherry and sugar and bring to a boil. Reduce heat to low to keep warm.

In a large skillet, heat sesame and olive oils. Add spinach and toss until wilted. Season with pepper and set aside.

Steam or saute fish until just done. Do not overcook.

To assemble: In a large soup bowl, place a bed of spinach. Rest fish on top of spinach and garnish with ginger and green onions. Pour soy broth over fish and serve. Makes 2 servings.

Per serving: 495 calories (percent of calories from fat, 53), 39 grams protein, 19 grams carbohydrates, 7 grams fiber, 29 grams fat, 73 milligrams cholesterol, 974 milligrams sodium.