My dad is a master at sampling dishes at restaurants, deciding he could do it himself, and going home to replicate (and most times, improving on) said dishes. I’d like to think that I got that culinary gene from him, but in the meantime, at least I get to benefit from the magician finally revealing his secret (recipe, that is!).
Steamed fish fillets, swimming in a ginger-soy sauce and topped with bright julienned scallions, is a prime example of a simple yet intricately flavored dish found on the menus of many Chinese restaurants. There’s just nothing quite like spooning the sweet and salty sauce over a bowl of white rice and flaking apart the tender fish with my chopsticks to make me feel right at home.
NomCat tip for the ingredients:
The Fish: Costco. My parents love to keep it easy, and once they introduced the frozen, individually vacuum-sealed tilapia loins from Costco to us, we never looked back. It’s easy to pull as many (or as few) fillets as you need, thaw them in the sink, and have dinner on the table in 15 minutes, which works perfectly for us coming home from a long day at work. They are packaged by weight, so one $14 bag will have about 10-12 fillets.
From frozen fillet to this in just 15 minutes:
Picture-perfect steamed fish topped with lots of scallions!
Alice
Martin
