Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Steamed whole tilapia with ginger, chilies and scallions
Scored, seasoned and cooked with a generous amount of scallions and ginger, and just a touch of chilies, steamed whole tilapia is aromatic and tasty. Cooks in 20 minutes flat.
Course
Main Course
Cuisine
Asian, Chinese
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
people
Author
Connie Veneracion
Ingredients
1
tilapia
about 400 grams, gutted and scales removed
1
teaspoon
salt
½
teaspoon
pepper
2
stalks
scallions
1
two-inch knob
ginger
thinly sliced
¼
cup
thinly sliced scallions
2
bird's eye chilies
thinly sliced
Instructions
Fill the steamer pot with enough water to reach a depth of two inches and start heating it.
Wipe the tilapia with paper towels and
score both sides
.
Rub the salt and pepper on the entire fish including the cavity.
Tie the scallion stalks into a knot.
Stuff the cavity of the fish with the knotted scallions and half of the ginger.
Lay the tilapia in shallow heat-proof bowl.
Scatter the sliced scallions, remaining ginger and chilies over the fish.
When the water is boiling briskly, lay the bowl in the steamer basket and cover the steamer.
Turn the heat to medium and steam the tilapia for 20 minutes.
Carefully lift the bowl from the steamer basket and serve the steamed whole tilapia immediately.