Steamed Fish, ready in 10 minutes, with ginger and orange.
This is a continuation of our quest for interesting and different recipes, that are still easy to prepare, as we continue social distancing/Sheltering in Place/Self Quarantining, etc.
The steamed fish dish is easy to prepare and can be ready in 10 minutes. Minimal prep work, flaky white fish steams quickly and Asian flavors bring everything together. Great, easy meal for Fridays in Lent, also.
I use a bamboo steamer in the video, however, this works with any kitchen steamer. Lining with parchment paper allows for quick removal from the heat, therefore no sticking to the pan.
- 1-lb flaky white fish fillet (Tilapia, Cod, White Fish, etc)
- 1 teaspoon kosher salt & pepper to taste
- One tablespoon fresh ginger, cut into matchsticks
- 1 tablespoon fresh orange peel, cut into matchsticks
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon peanut oil
- 2 teaspoons toasted sesame oil
- 3 tablespoons thinly sliced green onion
- 1/4 cup lightly packed fresh cilantro sprigs
Directions for Steamed Fish
- Pat fish dry with paper towels.
- Turn heat on underneath the steamer to high.
- Sprinkle both sides of fish with salt & pepper.
- When the water in the steamer is boiling, put fish in steamer, using parchment paper, if available, as a liner
- Scatter the ginger and orange matchsticks over the top of the fish
- Cover and Gently steam for 6 to 8 minutes.
- When fish is firm to the touch, remove from steamer and place onto a heatproof ceramic dish.
- Sprinkle the fillet with green onion.
- Drizzle soy sauce over the surface of the fish.
- Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the fish.
- The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful.
- Garnish with cilantro sprigs and serve.
If you liked this recipe, then you should try our recipes for Polenta cooked two ways