Cantonese Style Steamed Whole Tilapia
- SERV 2
- COOK 12 Mins
1 Whole Tilapia, cleaned
2 inches fresh ginger, minced (roughly 2 tablespoons)
½ shallot, minced
2 scallions, finely chopped
¼ cup EVOO
1 tablespoon tablespoon honey
⅓ cup soy sauce
3 tablespoons mirin
2 cloves garlic, minced
Juice and zest from 1 lime
½ cup fresh cilantro, roughly chopped
Kosher salt and freshly ground black pepper
- Cut off any fins with kitchen shears. Using a knife, cut slits about an inch apart across the top of the fish. Do not cut through the flesh, just enough to cut through the skin. Rinse the fish with cold water, pat dry and season the inside and out with salt and pepper. Place the fish in a shallow baking dish.
- Whisk together the ginger, garlic, olive oil, honey, soy sauce, mirin, white parts from the scallion and garlic. Pour over the fish and let it marinate, turning once, for 30 minutes.
- Set up your steamer with roughly 3 inches of water in the bottom, then place your rack 1 inch over the water. Bring the water to a boil. Place the shallow baking dish with the marinating fish on the rack and cover with the lid. Steam the fish for 10-12 minutes, until the flesh is opaque and flakey. Carefully remove the platter from the steamer.
- To serve, pour lime juice and zest over both sides of the fish. Scatter the green scallion parts and cilantro over the fish. Serve with steamed rice and be sure to spoon the pan juices over each serving.