Ginger Steamed Fish with Caper Dressing
Andy Anderson !
An excellent, healthy dinner in under 30 minutes.
Well, are you ready… Let’s get cooking.
1 clong-grain white rice, cooked according to directions
1/2 cfrozen peas
2 mediumpieces fresh, firm white fish, like haddock, hake, cod, or pollack
2 mediumknobs fresh ginger, thinly sliced lengthwise
1 mediumlemon, thinly sliced into disks
THE CAPER DRESSING
2 Tbspsalted capers, drained
2 Tbspsweet butter, unsalted
2 Tbspolive oil, extra virgin
2 Tbsplemon juice, freshly squeezed
How to Make Ginger Steamed Fish with Caper Dressing
- Remove from the heat, and then add the lemon juice, leave covered in the pan.
- Chef’s Note: To steam fish, you will need a steaming basket or perforated container that sits in, or over, a pan filled with boiling water. The steam from the water rises up through the holes and cooks the food inside the container or basket. There are different types of steaming baskets and containers available, including bamboo steamers, saucepan steamer inserts and expanding steamer baskets. For this recipe I will be using a bamboo steamer.
- Fill the pan that you will be using to steam the fish about 1/3 full of water, and bring to the boil.
- Place the steaming basket over the boiling water and then cover tightly with the lid.
- Remove the basket from the pan immediately.
- Divide the cooked rice on two serving plates.
- Serve immediately.