Asian Steamed Whitefish

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READY IN: 1hr 15mins
SERVES: 1
YIELD: 1 fillet
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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