Ingredients
-
1 1/2
-
1/8
-
1
-
3
-
4 1/2
-
4 1/2
-
1/4
-
1/4
-
-
-
-
-
-
-
Directions
Elizabeths Steamed Fish With Ginger Dipping Sauce, Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our go to fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!, Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our go to fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!
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Steps
|
1
Done
|
Combine Scallions, Cilantro, Ginger, and Soy Sauce For Dipping Sauce. Set Aside. |
|
2
Done
|
Season Tilapia Fillets With Pepper. Put a Steamer Rack in a Large Skillet and Fill With Water to Just Below Rack. Bring Water to a Boil and Place Fillets and Bok Choy on Steamer Rack. Steam For About 8 Minutes or Until Tilapia Is Opaque and Flakes With a Fork and Bok Choy Is Crisp-Tender. Depending on the Size of Your Steamer, You May Need to Do This in Two Batches. |
|
3
Done
|
When Fish Is Ready, Put Oil Into a Small Saucepan and Heat Over High Heat Until Smoking, About 2 Minutes. Very Carefully, Add Oil to Dipping Sauce; Mixture Will Sizzle Actively For a Few Seconds, So Be Careful of Hot Spatter. |
|
4
Done
|
Divide Fish and Bok Choy Among Four Bowls and Pour Sauce on Top to Serve. |
