Saturday, February 21, 2015

Steamed Fish with Soy Sauce, Ginger, and Scallion

Happy Lunar New Year! I used the Steamed Fish with Scallion-Ginger-Soy Sauce recipe from Nomnomcat. What a taste of home! My mom and my grandmother used to make this for the family.

The only change from the recipe is that I omitted the sugar.

At banquets this is an entire steamed fish, not just the fillet. But you can make this with fish fillets and it can be microwaved! I used the individually frozen tilapia fish fillets.

A fresh healthy dinner in less than 10 minutes! And another perk? This recipe pretty much creates NO dishes. Seriously, for dishes I had: a rice pot and lid, a pie plate, a plate, scissors (from the scallion, cilantro, and opening the fish packets), a knife from cutting the ginger, and chop sticks.

If you don't have a rice cooker, here are straight forward white rice directions that I wrote up a while back!

Fish in the soy sauce with ginger on top

Noonk! This is the rice at the bottom of the rice pot that gets crispy.
Take the rest of the rice out of the pot and leave a thin layer.
While you are eating put the rice pot on low and let the bottom cook.
Pry it out of the pot and put some butter and salt on it and enjoy!

Steamed Fish with Soy Sauce, Ginger, and Scallion
serves 1-2 people

White rice, cooked
2 fish fillets, tilapia, defrosted
2 green onion stems, sliced
3 stems of cilantro, chopped
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp cold water
1/2 tsp fresh ginger or 1/4 inch of fresh ginger in chunks

In a glass Pyrex pie plate combine soy sauce, sesame oil, cold water. Mix to combine.
Toss the fish in the mix to coat.
Put the ginger on top of the fish.
Cover with saran wrap tightly.
Cook for 5 minutes, until fish is opaque and flaking.
Carefully remove the saran wrap.
Put rice on the plate, top with fish and garnish with green onion and cilantro. Then pour the sauce from the pan onto the fish and rice.

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