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Steamed Fish
With Spring Onions and Ginger

This gentle way of cooking concentrates the natural flavours of the fish. Spring onion & ginger complement the peppery/lemony aromas. Also popular with lobster or shrimp.

The picture shows Steamed Fish with spring onions and ginger and a glass of white wine.
© AWMB/Blickwerk Fotografie

Pairs well with

  • Medium to robust mineral-driven Grüner Veltliner (Smaragd, Spätlese). Ripe fruit aromas, sweetness & the typical peppery notes round out the flavour profile; middleweight Riesling is equally compelling!
  • Medium-weight white Burgundy varietals only suited to fish when it is not too powerful/intense – a classic combination with shellfish/crustaceans.
  • Medium-weight Traminer (not too sweet!): Its flavour of roses can make for an excitingly daring connection with crustaceans or bivalves. But not suited to fish!
  • Medium Sauvignon Blanc: aromas of mangos, papayas & passion fruit make for a pleasurable & exotic combination.

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