Steamed Fish with Ginger and Soy Sauce

🧂 Ingredients

• 12-14 oz fish fillet with white flesh

  (skin-on)
• 2 teaspoons toasted sesame oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2-inch piece of ginger, julienned
• 4-5 scallion stalks, cut into short sections, then julienned/shredded
• 1 small onion, very thinly sliced

  (or half a medium onion)
• half a medium carrot, julienned
• 1 tablespoon olive oil
• 2 small shallots, minced

  (optional)
• 2-3 cloves of garlic, minced
• 1/2 teaspoon minced ginger
• 1 1/2 – 2 tablespoons soy sauce
• 1/8 teaspoon salt

  (optional, to taste)
• 1/8 teaspoon black pepper

Instructions

• 1 Place the fish in a shallow plate that can be used for steaming. Massage it with
  sesame oil, 1/8 teaspoon salt and pepper. Set aside.
• 2 Peel and julienne ginger and veggies as well as mince garlic, shallots and a
  small amount of ginger.
• 3 Place a small pot over medium heat and add olive oil. Once the oil is heated,
  add minced shallots and garlic, stir and cook until fragrant. Then add minced
  ginger, also stir and cook briefly until fragrant. Pour soy sauce into the pot,
  add black pepper and 1/8 teaspoon of salt (to taste), stir and simmer for a few
  seconds. Transfer the sauce to a bowl.
• 4 Prepare your steamer. Arrange all the julienned ginger, onion and carrots over
  the fish. Cover the plate of fish with foil and place inside the steamer and
  cook for 8-9 minutes.
• 5 Open the lid of the steamer, then remove the foil from the plate. Pour the sauce
  over the fish fillet, then top with julienned scallions. Put the steamer lid
  back on (no need to cover the plate with foil this time), and continue to steam
  for another 4-6 minutes or until the fish is cooked through.
• 6 Serve hot with rice. You can garnish with some cilantro if desired.

Nutrition Info