Elizabeth’S Steamed Fish With Ginger Dipping Sauce - cooking recipe

Ingredients

1 1/2 lbs tilapia fillets (or any thin white fish)
1/8 teaspoon black pepper, freshly ground
1 bunch bok choy, washed, trimmed, and cut into 1-inch pieces
3 scallions, thinly sliced
4 1/2 teaspoons cilantro, chopped
4 1/2 teaspoons fresh ginger, grated
1/4 cup reduced sodium soy sauce
1/4 cup canola oil (or peanut oil)

Preparation

Combine scallions, cilantro, ginger, and soy sauce for dipping sauce. Set aside.
Season tilapia fillets with pepper. Put a steamer rack in a large skillet and fill with water to just below rack. Bring water to a boil and place fillets and bok choy on steamer rack. Steam for about 8 minutes or until tilapia is opaque and flakes with a fork and bok choy is crisp-tender. Depending on the size of your steamer, you may need to do this in two batches.
When fish is ready, put oil into a small saucepan and heat over high heat until smoking, about 2 minutes. Very carefully, add oil to dipping sauce; mixture will sizzle actively for a few seconds, so be careful of hot spatter.
Divide fish and bok choy among four bowls and pour sauce on top to serve.