Steamed Whole Tilapia

"This is a recipe that appeared on a card at my local ShopRite, and the card states it comes from a magazine named Simply Seafood. It works best with an Asian bamboo steamer or equivalent. The card states the recipe is also delicious with trout, rockfish, and small striped bass. I haven't tried these fishes in this dish. According to the recipe, a whole tilapia is prepared, but filets can definitely be adapted!"
 
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Ready In:
35mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Scale and gut the tilapia (or have your fishmonger do this).
  • Make 3 or 4 shallow slashes on each side of the fish, to absorb the marinate.
  • Mix soy sauce, ginger, sesame oil, garlic and peppers. Rub a small portion of this sauce into the fish, including into the slashes.
  • Add shredded cabbage and scallion to the remainder of the sauce, and mix.
  • Layer cabbage onto a heat-resistant plate which will fit into your steamer, and place the fish atop the cabbage. Put the plate into the top portion of the steamer.
  • In the bottom of the steamer, pour three inches of water. Set steamer over range on high, and allow water to boil. When the water is at boiling, put the steamer basket over the lower portion, and cover.
  • Steam fish until it has just turned opaque, approximately 15-20 minutes.
  • Serve, and sprinkle sesame seeds atop.

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Reviews

  1. This was an absolutely delicious, easy, authentic tasting recipe. I never knew I could cook fish so well and that it would be this simple! From the meat to the eyeballs it was absolutely scrumptious. This will definitely become a staple in my dinner rotations :D
     
  2. We loved this! Used fresh cabbage & onions, and served with potatoes & carrots all from the allotment! Fresh fish & veg - what could be nicer?! Thanks for a lovely recipe Diann.
     
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RECIPE SUBMITTED BY

I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
 
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