How to Steam Fish in a Steamer

Most fish provide us with a good source of protein, which makes them a great choice for a healthy diet. Fish are also low in fat and cholesterol. They are loaded with B vitamins and oil-rich fish are a good source of vitamins A and D. Most oil rich fish also contains Omega-3 fatty acid. Omega-3 fish oil has been known to reduce blood pressure and the risk of having strokes.
My favorite way to eat a fish is to steam it in a steamer with julienned ginger and green onions. A dash of sesame oil adds rich flavor when combined with other ingredients. Here is how you can do it. Add this to my Recipe Box.

Instructions

1

Ingredients needed:
1 whole fish (2-3) pound, halibut or sea bass
5- 10 slices of ginger, shredded
5 green onions, shredded
3-5 cloves of garlic, minced
2 tbs. sesame oil
2 tbs. cooking oil
Salt and white pepper to taste
2 tbs. light soy sauce
Pam
Aluminum foil

2




Clean and pat dry your fish with head and tail intact. Some grocery stores will even scale and clean the fish for you. Cut with a knife three or four gashes on both sides of the fish. Rob the fish with little salt and white pepper inside and out. Let it sit for 5 minutes.

3

Spray aluminum foil with Pam, place fish in the center and fold four sides of the aluminum foil up to prevent juice from running out when you are steaming it. Place the fish cupped in aluminum foil on the steamer tray.

4

Steam the fish for 20 -30 minutes or till fully cooked. Use a fork to poke into center of the fish to check.

5




Meanwhile, wash and cut green onions and ginger to thin pieces about 3 inches long. Mince garlic.

6

When the fish is fully cooked,lift and place the fish with aluminum foil on a serving dish, protecting your hands with gloves. Carefully cut and remove aluminum foil without breaking the fish.

7




Place minced garlic and shredded ginger and green onions on top of the fish in layers in that order. Dribble 2 tbs. light soy sauce on top. Before serving, heat 2 tbs. of sesame oil and 2 tbs. of cooking oil together and drizzle on top of ginger and onion covered fish. Use the pan cover to protect yourself from sizzling oil. Serve immediately.

Fish will never taste the same again after you tried this recipe.