Monday, September 9, 2013
Above is the dinner that accompanied the Christoffel Erben riesling pictured in the post below this one. The fish is halibut and it was rubbed with a soy sauce, rice wine, sugar and sesame oil. Some ginger and fermented black bean chili paste went on top and the fish was steamed in a bamboo steamer on a bed of green onions and lemongrass stalks. The rice was scented with some chopped lemongrass while being steamed and the sugar snap peas were tossed into the steamer for the last two minutes of cooking. Chopped scallions completed the dish.
The crisp flavors of the Riesling were perfect with this. I really like the lemongrass flavors in both the fish and rice because it accented the citrus, mostly lime, in the wine. The residual sweetness in the wine killed any heat from the chili paste. Even with the strong flavors of the seasoning the richness and delicacy of the halibut was maintained. This was just a wonderful combination
2006 Joh. Jos Christoffel Erben Urziger Wurzgarten Riesling Kabinett. 9.5% alcohol and $20 several years ago.