Steaming keeps the fish tender and juicy because the temperature stays stable — no dry flesh, and a heart-healthy cooking method. Day 5 of Steam and Glow.
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Slice half the ginger into thin strips for garnish and the other half into 4 pieces to layer under the fish. Chop the scallion; for extra flair, thinly slice some and soak in ice water for a few minutes to curl it.
Pat the fish fillet completely dry and season both sides lightly with salt.
On a heatproof plate, lift the fish slightly with scallion stem and ginger to act as a fragrant bed and prevent sticking. Optionally drizzle 1 tbsp cooking wine for extra aroma.
Place the plate into the steamer, cover, and steam for 12 minutes.
Once done, remove the liquid. Drizzle the soy sauce over the fish, then top with the thin ginger strips and curled scallion.
Heat a small pan with vegetable oil until very hot, then pour over the fish for that signature restaurant-style sizzle.
Serve warm with rice and a side of vegetables.
no two dinners are ever the same
Filed by Joey Khor · dietitianjoey.com