As featured in Bay Area Bites, July 15, 2009.
I use “steamed” in quotes because this dish forgoes the traditional method of steaming in a covered wok in favor of a more contemporary technique: the microwave.
Before you shun me, just try it.
The fish ends up steaming in its own juices, and soaks up all the great flavor of the seasonings, fresh ginger and scallion.
This is one of the first recipes my mom ever taught me, and I love teaching it to newbies because it’s shockingly fast, easy, healthy and delicious. With the help of the ol’ dinger you can have this dish done from start to finish in 15 minutes.
Black Bean Garlic Sauce (which is delicious on pork ribs too) and Seasoned Soy Sauce for Seafood are the secret ingredients worth hunting down for this dish. Lee Kum Kee is a common brand that makes both products, and they can be found in Chinatown or an Asian-mart like Ranch 99.
Serve the fish over some white jasmine rice or soba noodles and you’ll have a light, summer dinner ready in no time.
Recipe Source: LickMySpoon.com.
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