As much as we love the look of bamboo steamers stacked teeteringly high in a wok and the food that emerges from them -- shrimp dumplings, steamed buns, colorful veggies -- there are a few benefits to steaming in parchment. The disposable element comes to mind.

It may not offer as much structure or opportunities for an elegant presentation, but parchment traps steam and encourages the mingling of flavors like a champ -- an important distinction since the greatest threat to steamed food is blandness. When those flavors are Thai-inspired with lime, ginger, fish sauce, and chiles, you don't want even a drop to escape through the cracks.

This week: A steamed fish supper is even lighter work when paired with a vegetable stir-fry from the Chef's Case.

Photo by Joseph De Leo; styled by Mariya Yufest

MAKE: Thai Steamed Snapper

Serves 2 to 4

1 (1-pound) skinless fillet of snapper or other white fish
Salt
1 tablespoon vegetable oil
1 tablespoon finely chopped ginger
1 green onion, thinly sliced
2 Thai or serrano chiles, seeded and cut into very thin strips
Grated zest of 1 lime
2 teaspoons fish sauce
Cilantro leaves for garnish
Lime wedges

See the full recipe (and save and print it) here.

BUY: Vegetable stir-fry or Asian greens from the Chef's Case

• • • • •

Wine pairings:

You could really drink any light, fun white wine with this dish. One of my favorites is the Italian white varietal Falanghina. It's a coastal wine grown on the Adriatic side of Italy and it always reminds me of the sea. It shows briny aromatics, but remains light, lively, and super fresh.

Any time cilantro and green onion are involved Sauvignon Blanc is a great choice as well. Snappy and refreshing, make sure to find one from a cool climate like New Zealand or the Loire Valley. If you want something a little racy, try a Riesling from Johannes Leitz in Germany's Rheingau region -- it would be a great complement to the serrano chiles.  

Top Picks

2009 Marisa Cuomo Ravello Bianco, Campania, Italy
2010 Kim Crawford Sauvignon Blanc, Marlborough, NZ
2009 Johannes Leitz Rüdesheimer Klosterlay Riesling Kabinett

- Jake Rosenbarger

• • • • •

Like this post? See the Make a Little, Buy a Little recipe from last week: Chard with Sherry Vinegar and Walnuts.