“This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a whole tilapia is prepared, but filets can definitely be adapted!”
READY IN:
35mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Scale and gut the tilapia (or have your fishmonger do this).
  2. Make 3 or 4 shallow slashes on each side of the fish, to absorb the marinate.
  3. Mix soy sauce, ginger, sesame oil, garlic and peppers. Rub a small portion of this sauce into the fish, including into the slashes.
  4. Add shredded cabbage and scallion to the remainder of the sauce, and mix.
  5. Layer cabbage onto a heat-resistant plate which will fit into your steamer, and place the fish atop the cabbage. Put the plate into the top portion of the steamer.
  6. In the bottom of the steamer, pour three inches of water. Set steamer over range on high, and allow water to boil. When the water is at boiling, put the steamer basket over the lower portion, and cover.
  7. Steam fish until it has just turned opaque, approximately 15-20 minutes.
  8. Serve, and sprinkle sesame seeds atop.

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