Soy Steamed Fish

Soy Steamed Fish

This is another staple dish in our house – the entire family loves it. No matter how many filets I cook, they never last, and there’s never any left over. When I was young, still living in Manila, we would eat fresh steamed grouper cooked in this style at the dampa (fish market). Unfortunately, our fish selection in the Midwest is usually limited compared to what I could find in the Philippines. That said, this is my version of soy steamed fish, using tilapia filet, which is widely available in US supermarkets, and it works quite nicely!

Serves 4

4 medium size tilapia fillet

1/4 c peanut oil

4 tbsp of fresh ginger julienne

4 stalks of scallions, julienned both white and green parts

1/3 tbsp of light soy sauce, I used kikkoman soy sauce

1/2 c  water

1 tsp of sugar

small bunch of cilantro for garnish

 

Prep the steamer, brush the perforated part with oil.  Add a little ginger into the steaming water. Steam the fish for ~9 minutes. Transfer to a serving plate, top with the cilantro and some scallions, cover and set aside.

Combine soy sauce, sugar, and water, then set aside.

Heat oil in a pan on medium high. Add ginger and cook until lightly browned, and then mix in scallions. Then add in the soy sauce mixture, and bring to a simmer. Pour the sauce over the fish and serve with rice.

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Salmon with Tomatoes and Baby Kale

Salmon with Tomatoes and Baby Kale
SmartPoints 7
Serves 4

1 lb salmon fillet

1 tbsp olive oil

1/4 c shallots, sliced thinly

4 cloves garlic, thinly sliced

2 c cherry tomatoes

1/2 c sliced pitted Kalamata olives

2c baby kale

zest of 1 orange

fresh oregano

Rinse salmon and pat dry. Cut fillet into 4. Season salmon with salt and pepper. Heat up a  large non stick pan with oil over medium high. Pan fry the salmon for about 4-5 minutes. turn the fillets over and cook for another 3-4 minutes. Remove the fillets from the pan, set a side and cover to keep warm.  Lower the heat to medium. In the same pan, add shallots and garlic. Cook for about 2-3 minutes. Add the tomatoes and cook for about 3 minutes or until skin starts to burst and juice oozes. Add the olives, orange zest and the kale. Cook for about 2 mins. Turn off the heat and stir in oregano. A fillet is served with 1/2 a cup of sautéed vegetables. I served it with 1/2 c of rice.

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