This is another staple dish in our house – the entire family loves it. No matter how many filets I cook, they never last, and there’s never any left over. When I was young, still living in Manila, we would eat fresh steamed grouper cooked in this style at the dampa (fish market). Unfortunately, our fish selection in the Midwest is usually limited compared to what I could find in the Philippines. That said, this is my version of soy steamed fish, using tilapia filet, which is widely available in US supermarkets, and it works quite nicely!
4 medium size tilapia fillet
1/4 c peanut oil
4 tbsp of fresh ginger julienne
4 stalks of scallions, julienned both white and green parts
1/3 tbsp of light soy sauce, I used kikkoman soy sauce
1/2 c water
1 tsp of sugar
small bunch of cilantro for garnish
Prep the steamer, brush the perforated part with oil. Add a little ginger into the steaming water. Steam the fish for ~9 minutes. Transfer to a serving plate, top with the cilantro and some scallions, cover and set aside.
Combine soy sauce, sugar, and water, then set aside.
Heat oil in a pan on medium high. Add ginger and cook until lightly browned, and then mix in scallions. Then add in the soy sauce mixture, and bring to a simmer. Pour the sauce over the fish and serve with rice.
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