Asian Steamed Whitefish
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
1 fillet
- Serves:
- 1
ingredients
- 4 ounces fish (cod, whitefish, etc., any white meat fish)
- 1 plastic sandwich bag
-
Marinade
- 3 tablespoons shoyu (soy sauce)
- 2 tablespoons mirin (Japanese sweet cooking wine)
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon onion powder
- 1 -2 green onion, chopped
- 1 teaspoon sriracha sauce
directions
- Combine all ingredients except green onion right in the sandwich bag, including the fillet.
- Seal the bag and shake well to distribute the mixture.
- Marinate at least 30 minutes, then turn fish over and marinate for 30 more minutes. You could also marinate it overnight for a stronger flavor.
- Reserving marinade, place fish in steamer and set timer to 15 minutes. If you don't have a steamer, you can use a steaming rack and a pot or wok.
- While the fish cooks, place marinade in a small saucepan over medium-high heat.
- Add sriracha sauce and stir well.
- Reduce sauce to thicken, about 5-10 minutes.
- When fish is finished, put on plate and pour reduced marinade over fish.
- Garnish with the green onion and serve hot.
- If you can have rice, it will go well with that.
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