|Prep time||Cook time||Total time||Serving size|
|5 mins||15 mins||20 mins||2|
|Amount Per||100 grams|
|Total Fat||9 g|
|Total Carbohydrate||2 g|
- 2 scallions
- Fresh ginger, about 2 tablespoons julienned
- 1 small bunch of cilantro
- 1 ½ tablespoons soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 2 tablespoons water
- 1 medium tilapia, grey sole, flounder or fluke filet
- 2 tablespoons oil
Preparing the fish
- Julienne the scallion and ginger and set aside. Give the cilantro a rough chop and set that aside as well.
- Combine the soy sauce, salt, sugar and water into a small bowl and mix well. Set that aside.
- Carefully lay your fish out onto a heatproof plate.
- Prepare your steamer setup, which these days you can purchase easily online or at the store. What also works is a wok or large saucepan or pot with a cover and a small round metal elevated rack you can put the plate on. In a pinch, I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine. You can also purchase a metal steamer which is a great tool to have for all your steaming needs.
- Fill your wok or saucepan with about an inch of water, cover and bring it to a boil.
- Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes.
- You can check it by using a butter knife. If it easily cuts through to the bottom of the plate, your fish is done!
- Turn off the heat. Carefully remove the plate from the pot and drain any remaining water off. At this point, you can also transfer the fish to a nice serving plate.
- Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.
- Heat a wok or small saucepan to medium to high heat and add 2 tbsp of canola oil. Add the ginger and let it brown lightly, about a minute.
- Then add the rest of the scallions. The mixture should be sizzling right about now.
- Add your soy mixture to the saucepan and keep the heat on high to keep everything sizzling. Cook until the scallions are wilted – about 30 seconds.
- Take it off the heat and spoon the entire mixture over the fish.
Original recipe can be found here