HE SAID: Good, but a little salty and too much ginger
SHE SAID: Good, but yes, a little salty. Nice and light.
Decided to make some Chinese Style Steamed fish, a local favorite at Chinese restaurants. Normally the dish is prepared either by steaming the fish in the sauce on the stove or pouring the hot oil mixture on the fish. We figured the fish would steam nicely in foil packets in the crock pot and we were so glad we tried.
This recipe is simple, inexpensive and oh so good! We had a lot to do, so being able to whip up the sauce, throw it in the crock pot and 3 hours later have a wonderful meal was perfect. We used tilapia since it was the only white flaky fish at the local market. Due to the heavy rains we had, the green onion crops are low, so we couldn't do the green onions sliced in long, thin strips. Went to the markets AND the farmers market...no green onions, no chives, nothing! Luckily we had some chopped green onions in the freezer. You can also garnish with chopped chinese parsley (cilantro)...we didn't just because it wasn't on sale.
Here's the recipe:
Prep Time: 10-15 mins
Cooking Time: 3 hours on low
4 qt crock pot (although I think this would have fit in the 2 qt)
1 lb. tilapia fillet (or other white flaky fish)
1 t. kosher salt
1 1/2 T. minced fresh ginger
3 T. thinly sliced green onions (chopped works too)
2 T. low sodium shoyu (soy sauce)
2 T. peanut oil
1 T. sesame oil
chinese parsley (cilantro) for garnish
|Dango from Nijiya Market|
We served this with stuffing (just because someone gave us some stuffing the night before), but next time will serve with Japanese rice.
On another note, we finally stopped at Nijiya Market and bought some dango. It was very good for previously frozen dango. It's not quite as good as eating dango from the street vendors in Japan, but after microwaving the dango, it was pretty close!
Enjoy, we sure did!