Steamed whole tilapia with ginger, scallions and chilies
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.
Servings 2 people
Ingredients
- 1 tilapia (about 400 grams / 14 oz) 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.
