Quick steamed fish recipe
Hi all -- to make up for my super-long post most of you don't have a context for, have a fast and delicious steamed fish recipe. Made this for dinner tonight along with twice-baked potatoes and sauteed spinach. It's extremely fast and unreasonably delicious for how healthy it is.
To steam, if you don't have a steamer, just take a big pot with a cover and fill it with a few inches of hot water. Add a bowl filled with more water in the center (to weight it down), and you can put a larger bowl on top with the ingredients after bringing the pot to a slow boil. Make sure you can safely remove the bowl with the contents without tipping it too much -- there'll be quite a bit of broth by the time it's done.
You'll need:
- 2 tilapia fillets
- half a large onion
- a handful of cilantro
- a clove of garlic, minced
- a slice of ginger, about 1/2" thick, shredded
- 3 or 4 grinds of black pepper
- 3 tbsp soy sauce
- 2 tbsp rice wine
- cherry or grape tomatoes
Slice the onion half into thick rings -- 1cm or so. Lay the rings in the steaming bowl, try to keep them more or less flat. Lay the tilapia on top. Add the garlic, ginger, and ground pepper on top of the tilapia, then the cilantro. Spread tomatoes around the edge of the bowl. Pour rice wine and soy sauce on top, letting it soak through the fish.
Steam for about 10 minutes -- until the tilapia is white, opaque, and flakes when pierced with a fork.
That's it! Seriously unreasonably delicious, hard to get much easier. I used local organic grape tomatoes in a few varieties because they were on special -- the tomatoes really make this, being sweet and tangy with their flavor concentrating through the steaming, and the soy/rice-wine fish broth is heavenly. The whole thing might take you half an hour, tops.
To steam, if you don't have a steamer, just take a big pot with a cover and fill it with a few inches of hot water. Add a bowl filled with more water in the center (to weight it down), and you can put a larger bowl on top with the ingredients after bringing the pot to a slow boil. Make sure you can safely remove the bowl with the contents without tipping it too much -- there'll be quite a bit of broth by the time it's done.
You'll need:
- 2 tilapia fillets
- half a large onion
- a handful of cilantro
- a clove of garlic, minced
- a slice of ginger, about 1/2" thick, shredded
- 3 or 4 grinds of black pepper
- 3 tbsp soy sauce
- 2 tbsp rice wine
- cherry or grape tomatoes
Slice the onion half into thick rings -- 1cm or so. Lay the rings in the steaming bowl, try to keep them more or less flat. Lay the tilapia on top. Add the garlic, ginger, and ground pepper on top of the tilapia, then the cilantro. Spread tomatoes around the edge of the bowl. Pour rice wine and soy sauce on top, letting it soak through the fish.
Steam for about 10 minutes -- until the tilapia is white, opaque, and flakes when pierced with a fork.
That's it! Seriously unreasonably delicious, hard to get much easier. I used local organic grape tomatoes in a few varieties because they were on special -- the tomatoes really make this, being sweet and tangy with their flavor concentrating through the steaming, and the soy/rice-wine fish broth is heavenly. The whole thing might take you half an hour, tops.