A white wine cream sauce easily elevates this steamed fish dish.
1 whole cream dory, (use fillet), cut into 4 steaks
1 table spoon butter
1 piece red onion, finely chopped
1 teaspoon calamansi juice
1/2 cup white wine
1/4 cup chicken stock
1/4 cup cream
1 teaspoon mayonnaise
1 cup green peas
1 teaspoon parsley sprigs, (optional), chopped
Prepare a steamer. Season fish with salt and ground black pepper. Add fish to the steamer, and steam until cooked through. Remove from steamer and set aside. Add green peas and steam until brilliant green and heated through. Remove from steamer, sprinkle with salt and ground black pepper to taste, and set aside.
Meanwhile, in a small saucepan over medium heat, melt butter and add onions. Sweat onions. Once softened, add calamansi juice and white wine. Gently simmer until reduced by half. Add chicken stock and bring to a simmer. Add cream and cook until heated through. Remove from heat. Stir in mayonnaise and parsley until well incorporated. Serve poured over the fish with the steamed green peas and rice.
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