Steamed Fish with Chinese Preserved Radish

Another style of steamed fish – this time with ginger, garlic, and salted, spicy, shredded radish (plus a few other ingredients). So yum! I had a second helping of rice!

4 frozen tilapia fillets, do not have to thaw
1/2 tablespoon oil
A couple thin slices of ginger, julienned
1/2 (3.5 oz) package salted spicy shredded radish (freeze the other half for next time)
2 teaspoons sesame oil
2 tablespoons light soy sauce
1/2 teaspoon sugar
2 to 3 cloves garlic, finely minced
1/4 cup low-sodium chicken broth

Prepare your steamer – I use a large paella pan with lid, and for the rack, just take a couple long sheets of foil and crumple them into a rope and shape it into a ring. Then, place the foil ring in the pan and fill the pan with water up to about the height of the ring. Remove the ring (set aside for now) and bring the water to a boil over high heat.

In the meantime, place tilapia fillets in a shallow, heatproof dish. In a small frying pan, heat 1/2 tablespoon oil over medium-high heat and stir-fry the julienned ginger until golden brown (this step is optional – you can use raw ginger and proceed with the recipe but I love the mellow but still aromatic flavor of cooked ginger). Remove pan from heat, add shredded radish, sesame oil, soy sauce, sugar, garlic, and chicken broth; stir to mix and pour over the fish.

When water has come to a boil, place the foil in the pan (do your best to keep it the center of the pan using a pair of tongs), and carefully place the dish on the foil “rack.” Close the pan and steam for 20 minutes or until the fish is cooked through but still tender. Serve immediately with rice. Enjoy!

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