Elizabeth’s Steamed Fish With Ginger Dipping Sauce

Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our "go to" fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  tilapia fillets (or any thin white fish)
• 1⁄8 teaspoon black pepper, freshly ground
• 1  bunch bok choy, washed, trimmed, and cut into 1-inch pieces
• 3  scallions, thinly sliced
• 4 1⁄2 teaspoons cilantro, chopped
• 4 1⁄2 teaspoons fresh ginger, grated
• 1⁄4 cup reduced sodium soy sauce
• 1⁄4 cup canola oil (or peanut oil)

Directions

1. Combine scallions, cilantro, ginger, and soy sauce for dipping sauce. Set aside.
2. Season tilapia fillets with pepper. Put a steamer rack in a large skillet and fill with water to just below rack. Bring water to a boil and place fillets and bok choy on steamer rack. Steam for about 8 minutes or until tilapia is opaque and flakes with a fork and bok choy is crisp-tender. Depending on the size of your steamer, you may need to do this in two batches.
3. When fish is ready, put oil into a small saucepan and heat over high heat until smoking, about 2 minutes. Very carefully, add oil to dipping sauce; mixture will sizzle actively for a few seconds, so be careful of hot spatter.
4. Divide fish and bok choy among four bowls and pour sauce on top to serve.