Steamed ginger fish


steamed-fish-with-gingerIngredients:

  • 2 tablespoons coconut cider vinegar
  • 2 tablespoons light soy sauce
  • 1 teaspoon sesame oil
  • 1 /2 tablespoons ginger, chopped
  • 1 teaspoon garlic
  • 2 white fish, (use fillets), around 110 grams each
  • 1 cup leeks
  • 1/4 cup tomatoes, sliced
  • 1/4 cup broccoli, small florets
  • 1 cup baby carrots, sliced in half lengthwise

How to Cook Ginger Fish
Blend together apple or coconut cider vinegar, light soy sauce , sesame oil, chopped ginger, and chopped garlic in a large bowl; set aside.

Combine white fish fillets, chopped leeks, sliced tomatoes, broccoli florets, and baby carrots; toss in the dressing until evenly coated. Divide into 2 equal portions. Wrap each portion of the fish and vegetables in a wax liner and steam in 10-inch bamboo steamer for 25 to 30 minutes. Let sit to cool before opening.

Editor’s note: Of course, I salivate over the enticing posts of many of my foodie blogs that I subscribe to (and that reciprocally subscribe to me). Now I am joining the throng with my own recipe I found that works.

Adopted from Yummy.ph

8 responses to “Steamed ginger fish

  1. Yummy and healthy!

  2. A real change of pace from your usual posts! Unfortunately, my wife is allergic to ginger (yes, that’s an unusual allergy) so we won’t be trying this.

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