Another dish that my mom taught me before leaving for college was steamed fish with a ginger soy sauce. The version that I had while I was in college was for salmon steak and utilized only a microwave that was allowed in the dorm. This version is still just as easy but has the benefit of additional tweaks since those college days. This is a healthy and elegant dish that will fool people into thinking that you slave away making it for dinner.
This recipe is rated easy and takes 15-20 minutes to make. Serves 2 people per fish.
1 pound whole red Tilapia or another meaty white fish. (You can also use fish filet but I find that whole fish tastes better.)
½ a yellow onion
½ cup of julienned ginger
8 stalks of scallions
¼ teaspoon of sesame oil
½ teaspoon of fish sauce
¼ teaspoon of white wine
1 teaspoon of soy sauce
½ tablespoon + 1 teaspoon of mushroom seasoning
½ teaspoon of salt
½ teaspoon of ground black pepper
1 ½ teaspoon of sugar
2 Thai chili peppers
2 tablespoons of canola oil
½ cup + 2 tablespoons of water
Cilantro for garnish
Thinly slice half of a yellow onion. Julienne approximately ½ cup of ginger into thin strips. Cut 6 stalks of scallions into three segments and julienne each segment into long strips.
Cut another 2 stalks of scallions into three segments.
Chopped two Thai chilies and remove the seeds to temper the heat.
Prepare the fish:
- Use a scissor and cut off the fins and grills.
- Rinse the fish thoroughly with water and dry with a paper towel.
- Cut 2-3 large incisions on each side of the fish.
Rub ½ teaspoon of salt onto both sides of the fish.
Place the fish on a large microwave proof dish and top with 2/3 of the sliced onions, half of the ginger, half of the julienne scallions and chilies.
Make the marinade by combining the following ingredients:
½ tablespoon of fish sauce, ½ tablespoon of mushroom seasoning, ½ cup of water, ½ teaspoon of ground black pepper, ¼ teaspoon of sesame oil, ¼ teaspoon of white wine and 1 teaspoon of sugar
Pour the marinade over the fish. Cover the fish with plastic wrap and microwave on high for 12 minutes.
While the fish is being cooked in the microwave, heat a pan on high with 2 tablespoons of canola or vegetable oil.
Brown the remaining onions. Once the onions turn golden, remove them from the oil.
Turn off the heat and add 1 teaspoon of soy sauce, 1 teaspoon of mushroom seasoning, a handful of ginger, ½ teaspoon of sugar and 2 tablespoons of water to the oil. Stir until all the ingredients are incorporated.
Once the fish is cooked, carefully remove the plastic wrap away from you. The steam will be released and it is very hot. The fish should be flaky and moist.
Move the fish to a clean plate and discard the cooked ginger, onions and scallions.
Add the remaining uncooked ginger, julienne scallions, scallion segments and the fried onions to the fish. Pour the sauce over this fish and serve with rice.