Ginger-steamed Fish

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Ready In:
23mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Begin cooking the rice according to package directions.
  • Whisk together the vegetable oil, vinegar, sesame oil and soy sauce in a small bowl.
  • Set aside.
  • Tear off 4 pieces of foil, about 12 x 6 inches each.
  • Place a fish fillet on each piece of foil.
  • Turn up the edges of the foil by a few inches around the fish to create a rim around the fish, so that each fillet is in a tray that won't allow liquids to get out but is still open on top.
  • Season each fillet with salt.
  • Spoon equal parts of the soy sauce mixture on each fillet.
  • Sprinkle the ginger and green onions on top.
  • Set up a large steamer, either bamboo or metal-mesh type, and place 2 packages inside.
  • Cover and steam until flaky, about 6 to 8 minutes, depending on the thickness of the fish.
  • Repeat with the remaining fillets.
  • Remove the packages carefully, reserving cooking juices.
  • Place each fillet over a bed of rice and drizzle with the juices.

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Reviews

  1. I used low sodium soy sauce and substituted a half teaspoon of chile oil for the sesame oil. I used a double layer bamboo steamer and filled the top layer with bok choy. It was super!
     
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