Steamed Fish with Ginger and Scallions

Steamed Tilapia with Ginger and Scallions with Asian Chicken Salad
Steamed Tilapia with Ginger and Scallions alongside Asian Chicken Salad

Ingredients

  • 4 skinless cod fillets (I used Tilapia fillets), (6 to 8 ounces each)
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons finely grated, peeled fresh ginger
  • Coarse salt and ground pepper
  • 6 scallions, green parts cut into 3-inch lengths

Directions

  1. In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
  2. Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
  3. Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

Source: Martha Stewart, Everyday Food, October

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