steamed fish

INGREDIENTS

Seafood department

• Tilapia Fillets - 2, defrosted
  Substitute: cod, halibut, mahi mahi, flounder, fluke...

Produce department

• Green onions - 6, julienned or shredded

• Ginger, thumb-sized - 2, julienned (to yield 4 tbsp)

Condiments aisle

• Canola oil or olive oil - 3 tbsp

Spice rack & Baking aisle

• Salt - 1/4 tsp

• White pepper powder - 1/4 tsp

International aisle

• Soy sauce - 2 tbsp

• Sugar - 1/4 tsp

Specialty item

• Michiu (Taiwanese "Honbiou" cooking rice wine) - 1 + 1/2 tbsp

DIRECTIONS

1. In a small bowl, combine soy sauce (2 tbsp), sugar (1/4 tsp) and michiu (1/2 tbsp) together and mix well to make the sauce.

2. Line the fish fillet (side by side if possible) in a large deep plate. Give a light sprinkle of salt (1/4 tsp) and white pepper powder (1/4 tsp). Take 1/4 of the julienned green onions and 1/2 of the julienned ginger and spread them on top of the fillets evenly. Sprinkle michiu (1 tbsp) over the dish.

3. Steam the fish with any preferred method until done.

   • If cooking with Tatung multi-functional rice cooker/steamer, add 1/2 cup of water to the cooker and start. Wait for 5 minutes for the water to heat before placing the fish in the cooker (~7-10 mins steaming time).

4. Once the fish is done, remove the steamed green onions and ginger on top and discard any liquid in the dish. Place the fish in the serving dish and place half of the remaining fresh green onions on top of the fillets.

5. In a small sauce plan, heat the oil (3 tbsp) over high heat. Once the oil is hot, add the remaining julienned ginger and green onions. give it a quick stir. Make sure the oil is still really hot and add soy sauce/sugar/michiu mixture. Expect some sizzles!

   • This step needs to be done somewhat quickly to make sure the ginger and green onions are only slightly cooked.

6. Turn off the stove and drizzle the ginger/green onion soy dressing over the fish.

NOM NOM CHOMP!