Since my mom’s operation late last year, she has not been able to cook like she used to because of water retention in her legs, causing her to not be able to stand for long periods of time.
So now, in addition to cooking daily for my family, I also cook for my Dad. As he is quite picky when it comes to food, I tend to steam fish quite a bit for him, for it is something he would definitely eat.
This morning, I was despairing because I did not want to steam fish the way I usually do. That is super-delish, but I was getting a bit tired of doing the same old thing.
I thought of doing something with the little bit of miso I still had left in the fridge, so I did a quick google, and I found this quick and easy recipe which I adapted to accommodate what I had in my fridge.
Here’s what I did.
Into a skillet, I added some olive oil. Once hot, I added minced garlic, ginger juice, and minced chilli. This was cooked for about a minute or so, until fragrant.
Into this, I added chopped spring onion, miso and pepper. The miso was already salty so I did not add any salt.
I stirred everything together, and cooked a further 2 minutes on low heat.
As you can see, the sauce had thickened.
The sauce was poured over the fish (a snapper fillet in this case). And the fish was steamed for about 15 minutes, or until cooked through.
The smells that came out of my kitchen while the fish was steaming were amazing!
I really, really liked this recipe. Next week I shall cook a portion (all) for me!
- 1 piece white fish fillet (you can also use an entire fish if you prefer) - I used snapper
- 1 teaspoon miso
- 1 tablespoon ginger juice
- 1/2 teaspoon minced garlic
- 1 large chilli, seeds removed and minced
- 2 sprigs spring onion, chopped
- A dash of white pepper
- Add olive oil to a skillet. Once hot is hot, add ginger juice, garlic, and chilli. Stir to mix, until fragrant.
- Add spring onion, miso and pepper. Cook a further 2 minutes on low heat., until sauce has thickened.
- Pour sauce over fish. Steam fish on high heat until cooked through, about 10-15 minutes, depending of size and thickness of the fish fillet.
- Serve immediate, with rice.