Elizabeth’s Steamed Fish With Ginger Dipping Sauce
- Ready In:
- 35mins
- Ingredients:
- 8
- 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
- Combine scallions, cilantro, ginger, and soy sauce for dipping sauce. Set aside.
- 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.
- 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.
- Divide fish and bok choy among four bowls and pour sauce on top to serve.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.