Elizabeth’s Steamed Fish With Ginger Dipping Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs tilapia fillets (or any thin 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)

Recipe

• 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.