keg64
06-10-2005, 06:35 AM
Finally got around to making this last night and we really liked it! I took some short-cuts that made this a very quick and easy week-night meal but would be lovely enough as a "company dish":
Ginger-Steamed Tilapia serves 4
1 (3 inch) piece fresh ginger, peeled and cut into julienne strips (about 1/2 cup) (I used jarred ginger from an asian market)
1 pound tilapia fillets, cut into 4 portions
1/3 cup soy-Chile Dipping Sauce (see recipe below)
1 bunch scallions, white and pale green parts only, thinly sliced (I used less)
Bring 1 to 2 inches of water to a boil in a pot large enough to hold a bamboo steamer. (If you don't have a steamer, improvise by setting mugs upside down in a large pot and resting a plate on top. I used a big pan with a veggie grilling pan with foil in the bottom)
Spread ginger on 2 heatproof plates that will fit into the steamer baskets while allowing steam to come up around the sides. Place tilapia on the ginger and set a plate in each steamer basket. Stack the baskets, cover and set over boiling water. Steam until fish is opaque in the center, 8 to 10 minutes.
Meanwhile, prepare Soy-Chile Dipping Sauce.
Carefully open the steamer baskets, tilting the lid away from you. With a slotted spatula, transfer the fish to serving plates, leaving the ginger behind. Sprinkle the tilapia with scallions and serve with the dipping sauce.
130 cal, 2g fat, 48mg chol, 5g carb, 23g pro, 1g fiber, 623mg sod.
Source: "Eating Well-spring/04"
Serving Ideas : stir-fried bokchoy and shiitake mushrooms and brown rice (I used dried shiitakes that I reconstituted and then used the water from that step to make couscous. Next time I may add some sesame seeds to the bok choy).
Soy-Chile Dipping Sauce
1/4 cup reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced seeded red jalapenos, or serrano chile
1 clove garlic -- minced
1 teaspoon sugar (I used splenda)
Whisk all ingredients in a small bowl until sugar is dissolved.
Per tablespoon: 10 calories; 0 g fat; 2 g carbohydrate; 1 g protein;0 g fiber; 400 mg sodium
Eating Well Magazine, Spring 2004 page 38, Yield: 1/3 cup
NOTES : You can substitute 1/4 teaspoon crushed red pepper for the fresh chile (which is what I did). To make ahead: The sauce will keep, covered, in the refrigerator for up to 2 days.
Ginger-Steamed Tilapia serves 4
1 (3 inch) piece fresh ginger, peeled and cut into julienne strips (about 1/2 cup) (I used jarred ginger from an asian market)
1 pound tilapia fillets, cut into 4 portions
1/3 cup soy-Chile Dipping Sauce (see recipe below)
1 bunch scallions, white and pale green parts only, thinly sliced (I used less)
Bring 1 to 2 inches of water to a boil in a pot large enough to hold a bamboo steamer. (If you don't have a steamer, improvise by setting mugs upside down in a large pot and resting a plate on top. I used a big pan with a veggie grilling pan with foil in the bottom)
Spread ginger on 2 heatproof plates that will fit into the steamer baskets while allowing steam to come up around the sides. Place tilapia on the ginger and set a plate in each steamer basket. Stack the baskets, cover and set over boiling water. Steam until fish is opaque in the center, 8 to 10 minutes.
Meanwhile, prepare Soy-Chile Dipping Sauce.
Carefully open the steamer baskets, tilting the lid away from you. With a slotted spatula, transfer the fish to serving plates, leaving the ginger behind. Sprinkle the tilapia with scallions and serve with the dipping sauce.
130 cal, 2g fat, 48mg chol, 5g carb, 23g pro, 1g fiber, 623mg sod.
Source: "Eating Well-spring/04"
Serving Ideas : stir-fried bokchoy and shiitake mushrooms and brown rice (I used dried shiitakes that I reconstituted and then used the water from that step to make couscous. Next time I may add some sesame seeds to the bok choy).
Soy-Chile Dipping Sauce
1/4 cup reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced seeded red jalapenos, or serrano chile
1 clove garlic -- minced
1 teaspoon sugar (I used splenda)
Whisk all ingredients in a small bowl until sugar is dissolved.
Per tablespoon: 10 calories; 0 g fat; 2 g carbohydrate; 1 g protein;0 g fiber; 400 mg sodium
Eating Well Magazine, Spring 2004 page 38, Yield: 1/3 cup
NOTES : You can substitute 1/4 teaspoon crushed red pepper for the fresh chile (which is what I did). To make ahead: The sauce will keep, covered, in the refrigerator for up to 2 days.