Steamed Walleye with Tatsoi, Ginger, and Scallions

Name: Steamed Walleye with Tatsoi, Ginger, and Scallions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 servings Cooked white rice (for serving); 2 fillets Walleye fish fillets, about 6 ounces each (whitefish, tilapia, or catfish would also work); 2 inches fresh ginger, peeled, half minced and half thinly sliced; 2 Tbsps rice wine; 8 scallions, ends trimmed, half minced and half cut into 1-inch pieces; 2 teaspoons sesame oil; 2 Tbsps soy sauce

You can never have too many side dish recipes, so give Steamed Walleye with Tatsoi, Ginger, and Scallions a try. This gluten free, dairy free, and pescatarian recipe serves 2. One serving contains 191 calories, 5g of protein, and 4g of fat. A mixture of rice, soy sauce, rice wine, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a medium-sized bowl, whisk together the soy sauce, rice wine, sesame oil, minced ginger, and 1/2 of the minced scallions.

Ingredients you will need

Sesame Oil

Rice Wine

Green Onions

Soy Sauce

Ginger

Equipment you will use

Whisk

Bowl

Arrange the tatsoi leaves on a 10 1/2-inch heat-proof serving plate, along with the sliced ginger and 1-inch pieces of scallions. On top, add the walleye fillets. Spoon a couple tablespoons of the sauce on top of the fish.

Ingredients you will need

Green Onions

Ginger

Sauce

Fish

Add 1 inch of water to the bottom of a 14-inch flat-bottomed wok, bring to a boil over high heat, and then reduce the heat to maintain a strong simmer. Meanwhile, roll a 1- by 3-foot sheet of heavy duty aluminum foil into a 1-foot long rope-like piece, then form it into a ring, while keeping the sides about two inches tall.

Ingredients you will need

Water

Roll

Equipment you will use

Aluminum Foil

Wok

Place in the wok, then carefully add the plate on top. There should be space around the edge of the plate for the steam to come up. (If not, carefully remove the plate, remove foil with tongs, and reshape until it supports the plate above the liquid.

Equipment you will use

Tongs

Aluminum Foil

Wok

Cover the wok, and let the fish steam until it is fully cooked and flakes easily with a fork, 8 to 10 minutes. The water shouldn't run out, but if it does, add some more in. When done, carefully remove the plate, divide the contents between two plates.

Ingredients you will need

Water

Fish

Equipment you will use

Wok

Serve with white rice and more of the sauce.

Ingredients you will need

White Rice