Cantonese Steamed Fish

Ingredients

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Ginger root

  Raw

  2 tbsp or 12g

• Fresh cilantro

  Coriander leaves, raw

  3 cup or 48g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Salt

  Table

  ⅛ tsp or 0.8g

• Sugar

  White, granulated sugar

  ⅛ tsp or 0.5g

• Water

  Plain, clean water

  2 tbsp or 30g

• Tilapia

  Fish, raw

  10 oz or 284g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

Directions

1. Julienne the scallion and ginger, and roughly chop the cilantro. Mix the soy sauce, salt, sugar, and water in a small bowl.
2. Set up your steamer. Use a wok or large saucepan with a cover and a small elevated rack for the plate.
3. Fill the wok or saucepan with about an inch of water, cover, and bring to a boil. Place the plate with the fish on the rack, cover, and steam for about 10 minutes.
4. Turn off the heat and carefully remove the plate. Drain any remaining water and transfer the fish to a serving plate. Spread cilantro and one-third of the scallions over the fish.
5. Heat a small saucepan over medium-high heat, add oil, and brown the ginger lightly for about a minute. Add the remaining scallions.
6. Add the soy mixture to the saucepan and cook on high heat until the scallions are wilted, about 30 seconds. Spoon the mixture over the fish and serve immediately.