Steamed Tilapia with Ginger and Scallion

If you’ve ever enjoyed steamed fish at a Chinese restaurant and wondered, “How did they make this”?  Well, wonder no more.   It’s extremely quick and easy to prepare.  I used tilapia in this recipe, but you can easily substitute it with red snapper, flounder, or fluke.    

Serves 2-3
1 whole tilapia (about 1 ½ pounds), cleaned
½ teaspoon sea salt
1 tablespoons vegetable oil
2 scallions, julienned
4 slices of fresh ginger, julienned
3 tablespoons teriyaki sauce

1. Bring to boil about 6 to 8 cups of hot water in a wok or steamer.
2. Meanwhile, score both sides of the back bone (see picture above).  Place fish on a large plate and lightly salt both sides of the fish.
3. Place fish in wok or steamer.  Cover lid, steam fish in high heat for about 10-15 minutes (until fish is fully cooked).  Once fish is fully cooked, remove from heat.  You can test doneness by lifting the fish meat off of the bone with the back of a teaspoon.  If the meat is stuck on the bone, fish is not fully cooked yet.

 Sauce: (While waiting for the fish to cook, you can prepare the sauce.)
1. Heat vegetable oil in a small skillet.  Meanwhile, julienne the ginger and the scallions.  Add ginger and scallion to hot oil and sweat for about 2 minutes.
2. Add the teriyaki sauce.  Stir several times.  Turn off heat.  Pour sauce on top of the fish and serve with white or brown rice.

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