Cantonese steamed fish

• Gluten free

• Seafood

  • 1 Tilapia, medium

• Produce

  • 1 small bunch Cilantro
  • 1 Ginger, fresh
  • 2 Scallions

• Condiments

  • 1 1/2 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Salt
  • 1/8 tsp Sugar

• Oils & Vinegars

  • 2 tbsp Oil

• Liquids

  • 2 tbsp Water

Found on thewoksoflife.com

Description

Ingredients

• 2 scallions
• fresh ginger, about 2 tablespoons julienned
• 1 small bunch of cilantro
• 1 ½ tablespoons soy sauce
• ⅛ teaspoon salt
• ⅛ teaspoon sugar
• 2 tablespoons water
• 1 medium tilapia, grey sole, flounder or fluke filet
• 2 tablespoons oil

Directions

• 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.
• 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 small a round metal elevated rack you can put the plate on. I’ve even used a cleaned empty tuna can for the plate to sit on, and it works just fine.
• 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 for doneness 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 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 giving a good sizzle right about now…
• Next, 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. Serve immediately!