Elizabeth’S Steamed Fish With Ginger Dipping Sauce

1. 1

   Combine scallions, cilantro, ginger, and soy sauce for dipping sauce. Set aside.

2. 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. 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. 4

   Divide fish and bok choy among four bowls and pour sauce on top to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.