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.
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.