Steamed Soy Tilapia
Tilapia is such a versatile fish with its subtle, mild flavors. This is one of the most streamlined flavor combinations possible for tilapia. I think this dish uses strong flavors but minimally so, creating smooth textures and a gentle blend of savory and tangy. This is an incredibly light meal and is heart and weight healthy. I’ve been able to eat this dish several times a week without getting bored. Tilapia is also a budget conscious choice for large families wanting healthy proteins without sacrificing great taste.
4 tilapia fillets, rinsed and patted dry with paper towel
2 tablespoons soy sauce
2 tablespoons sesame oil
Juice of 1/2 a lime (substitute with Rice Wine Vinegar)
2 tablespoons thinly sliced scallion
If you have one of those nifty steam bake ovens, just preset to steam at 275 degrees. Alternatively, you can fill a wok with at least 2 inches of water and bring to a boil on high heat. You’ll need the bamboo steam baskets for this method.
Place the fish in a high sided plate, compatible for steaming. Drizzle soy sauce, sesame oil and lime juice over the fillets. Place the plate with fish either in the steam bake oven or in the bamboo basket over the boiling water in the wok. Steam the fillets for about 5 to 7 minutes depending on the thickness of the fish.
Garnish with the scallion and serve immediately with warm jasmine rice.