I’m not sure how I missed the boat for so long on steaming my food, but I’m glad I finally caught on. For a while now I have had a bamboo steamer, just waiting to be used, but I wasn’t quite sure what to do with it. A few minutes of internet research solved that – amazing, isn’t it? In just a short while I came up with a great idea and some tips and tricks for creating a fresh and healthy steamed dinner. To be specific, we had Ginger-Orange-Chili steamed tilapia along with some (also steamed!) cauliflower and quinoa. We both loved the simplicity of this dish and were amazed at how the flavors all came through. This is definitely the kind of meal you can just throw together, no specific measurements needed.
Many recipes for steamed fish say to place the fish on a little plate inside the steamer basket. A friend also mentioned laying the fish on top of a cabbage or lettuce leaf. It turns out that this is done to protect the fish from falling apart. I wasn’t sure I had a plate that would fit nicely, and I wasn’t going to buy a head of lettuce just for this purpose, but I did have an orange. And citrus is just lovely with fish, isn’t it? So I made a bed of orange slices… and shaved ginger, and cilantro.
Set the burner to medium-high heat, place the cover on the basket, and steam for about 15-20 minutes, until fish is cooked through and vegetables are crisp-tender.