Milennial Steamed Garlic Ginger Tilapia
Steaming retains flavor and where it benefits a dish is with steaming fish. Now the traditional way of steaming fish is to steam the whole fish. Well, as you can imagine, its a lot of work and time.
Buying fresh live fish happened to me once while I was in Philadelphia with my wife. There were tanks of fresh live Tilapia and it would be so interesting the purchase a live one. As Americans, our seafood is fillet with out the head and no bones. But did you know that the bones do add more flavor through the collagen in the bones? Yep buying a whole cleaned fish is so much better, but coming back to reality who has the time to clean a fish.
I as Chef Woo Can doesn't have the time.
So, I purchased a pound of Tilapia fillet the ingredients used for this dish is lite soy sauce, fresh garlic cloves, fresh ginger slices, shredded scallion and a bunch of cilantro and white pepper.
Wash the cilantro, shred the scallion, smash the garlic and slice the ginger.
Fuse the garlic and ginger by adding oil to a small pot, then add garlic and ginger on low setting. The oils from the garlic and ginger will infuse into the oil. In a steamer, add the Tilapia and steam the fish until it turns an opaque color. Add some lite soy sauce, sprinkle the shredded scallion all over the fish as well as fresh cilantro.
The oil is ready to pour over the fish, so turn the heat on high, make sure the garlic doesn't brown or burn. The reason the high temperature is done when its poured over the fish you'll hear and see the sizzling sensation.
If you want to be more creative, add a dash of sesame oil over the fish. Take a piece of fish with a little cilantro and scallion dipped in the soy sauce infused oil on a bowl of rice, soooo delicious.
By the way, after the Tilapia is done, you'll see a lot of fish juices, you can empty some out.
Here you go again, you just created a wonderful seafood dish.
By Chef Woo Can at www.chefwoocan.com
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