Rush rush rush… I rushed home after a long day, and got about 45 mins to cook and eat dinner before my conference call with my school mates at 8pm. I could have been lazy and got pizza or take-out on the way home, but I talked myself out of it. I really want to eat something healthy. Actually, I was pretty of proud of myself today because I also talked myself out of having burgers and fries for lunch. Instead, I got sushi at the cafeteria. Despite that it was yucky (ya, what do you expect from a cafeteria??!!), it was still much healthier than greasy fries. Tonight, I made Steamed Chilean Sea Bass. It was sooooo good. I’m not a big fish fan. My mom made steamed fish for every meal when I was a kid, and I was sick of it. She couldn’t go without fish. Now that I realized how healthy it is and how easy to make it, I started to like it. It took me about 20 mins to make the dish tonight! I remember I asked one of my coworkers once how he keeps himself so lean. He said he runs 6 miles per day, he eats fish and veggies , and no meat. I can’t do the no-meat thing nor run 6 miles a day, but I could try eating more steamed fish.
Ingredients (Serves 2):
- Chilean Sea Bass, about 1 pound (or you can use whatever white fish)
- Ginger, 5-6 slices
- Scallion, 3 steams
- Soy sauce, 2 teaspoons
- Dark soy sauce (optional), a few drops
- You need to defrost the fish first if it is frozen. I usually leave it out at the kitchen sink and let it defrost naturally a few hours before cooking.
- Prepare a steamer. Add enough water to the steamer. Boil the water with high heat.
- While you are waiting for the water to boil, put the fish on a plate/container that fits into the steamer. Put it aside.
- Cut ginger slices into thin strips. Put the ginger strips on the fish.
- When the water boils, put the fish in the steamer. Use high heat. Cover it and steam it for 10 minutes with the lid on. Set your timer.
- Now the fish is in the steamer, you can cut the scallion into thin strips. Put it aside.
- When the time is up (ie, the fish is cooked for 10 minutes), put the scallion on top of the fish (see picture). Put the lid back on. Count 30 seconds. Open the lid. Turn off the heat. Take the fish out from the steamer. The 30 seconds is good enough for cooking the scallion.
- There may be a lot of water coming out from the fish in the plate. Disgard most of it and leave a little bit (like 2 or 3 Tbsp) left. That could dilute the soy sauce that we are going to add in the next step.
- Put fish on a serving plate if you prefer a different plate (whatever you like). Then drizzle 2 teaspoons of soy sauce on the fish. You can put less soy sauce if you prefer. Or you can mix 1 tsp soy sauce with 1 tsp of dark soy sauce, too. Dark soy sauce gives a nice darker color.
MUST serve HOT!