Oct 7, 2013

Asian Steamed Fish

What's real nice about steaming food is that there will be less mess, prep time is cut and if you have an electric steamer like me, just set the timer and you're good to go. That, and of course there's less fat than the usual fried fish.

Maya-maya steaks were laid on ginger leaves from our garden, then seasoned according to my taste. With a wonderful aroma and an infusion of flavors that melt with the creamy flesh, this dish is bound to hit the spot on lazy nights.

Asian Steamed Fish

  • 2 pcs fish steaks
  • A handful yellow ginger leaves
  • 1 1/2 tbsp light soy sauce
  • 1 tsp sesame seed oil
  • 1 tbsp ginger, finely chopped
  • 4 cloves garlic, chopped
  • 2 tsp calamansi juice (or any mild citrus juice)
  • 1 pinch salt
  • dash ground pepper (optional)
  • 1 tsp onion powder
Cooking Directions
  1. Lay the ginger leaves on the bottom of a steamer-proof container.
  2. Place the fish steaks on top, leaving space between each fish.
  3. In a bowl, mix together the sesame oil, soy sauce, citrus juice, salt, pepper, and onion powder.
  4. Pour the mixture over the fish.sprinkle the ginger and garlic on top of each fish.
  5. Cover the container tightly with foil and steam depending on your steamer's directions. (Mine took 30 minutes)
  6. Serve with hot white rice.

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