Whole Steamed Tilapia
“We had whole steamed tilapia all the time for dinner growing up. It was one of those dishes everyone liked, and it could feed the whole family. To this day I still make the tilapia the same way, by steaming the tilapia then topping it with a dashi soy ginger scallion sauce. It’s both a delicious and easy recipe,” says Chef Thomas Chen of Tuome.
- 1 whole tilapia, approximately 1.25 lb
- 2.5 tbsp scallion, julienned
- 2 tbsp ginger, peeled and julienned
- 1 small handful of parsley, for garnish
- 3 tbsp oil
- 3 tbsp low sodium soy sauce
- 1 tsp sugar
- 1 tsp of lemon juice
- 1 tsp dashi
- Select a heatproof plate that is wide enough to fit the fish and choose a corresponding pot with enough room in which to steam the fish accordingly. Place a steamer rack (one that is higher than 1 inch) on the bottom of the pan and fill the pot with water to just beneath the rack. On high heat, bring the water to a boil.
- After the water comes to a rolling boil, place the plate of fish on top of the steamer rack, lower the heat to medium, and cover. Steam for approximately 15 minutes. A good way to ensure the fish is cooked is by sticking a fork through the fish flesh and ensuring it separates from the bone easily. When the fish is ready, remove the plate from the steamer and pour off any liquid that was accumulated from steaming. Top with parsley.
- In a small sauce pan, heat the oil over medium heat. Add the ginger to the oil and stir. The ginger will brown a bit. This should take 1 minute. After, add the scallion and let it sizzle for 15–30 seconds. Turn the heat off and add the soy, sugar, dash, and lemon juice. Top the steamed fish with the mixture.