GINGER SOY DIPPING SAUCE


05 Mar
05Mar

We're always coming up with dinner ideas, aren't we? 

I'm sure most of us have incorporated more fish, reduced red meat intake, or switched all together to a plant based diet. But sometimes, what can you do with that fish filet in our freezer? You've tried tacos, you've thrown a glaze on it, you even tried my tandoori salmon. :)


When was the last time you poached or steamed your fish? If you have saké on hand, that would be ideal to poach your salmon, cod, pollock, mahi-mahi, grouper... If not, all good. Water will have to do.  :)



Here's a simple little recipe when you're at a loss for ideas for fish night.  You know I'm a fan of beneficial ginger. What can't ginger do?


4 fish fillets

4 scallions, green part in fine julienne strips

2 serrano chillies, seeds removed, julienned

salt/pepper

2 tbsp minced ginger

2 tbsp rice wine vinegar

3 tbsp soy sauce

1/2 tsp sugar, or to taste


In a pot with a steamer basket, place water, cover and bring to a simmer.

Season fillets with salt and pepper and place filets in steamer basket. Put chili and scallions on top. 

Cover and steam for 7-8 minutes, until fish is tender and easily pierced with a knife.


In a bowl, mix ginger, vinegar, soy and sugar. This is your dipping sauce. :)

Serve fish with sauce for dipping or spooning.


Enjoy.

What's your favorite fish? I like just about every fish. My least favorites are Tilapia, Swordfish and Shark. 



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