Steamed Tilapia Fish with Ginger, Scallion & Sesame Seed Topping

Note: You will also need a bamboo steamer stack.

Salt and pepper fish on both sides of fish. Line each layer of bamboo steamer with baking sheet. Place 2 pieces of fish in one layer. Fold the baking sheet, stack layers of bamboo steamer, and place lid.

In a wide pan larger than the steamer, add about 3 inches of water. Place bamboo steamer in water, and make sure water covers about 1 inch of steamer. Turn heat to high. Once water starts to boil, steam fish for about 12 minutes until fully cooked. Fish texture will be light and flaky.

In a hot pan, add vegetable oil and sautee garlic and ginger for about 1–2 minutes so flavors start to release. Add scallions and sauté for about 10–15 seconds (keep scallions crisp). Add soy sauce, water, red hot pepper flakes, and sesame seeds. Sauté for about 20 seconds but not too long to keep sauce liquid.

Gently place steamed fish on plate (fish is delicate). Place topping over steamed fish. Sprinkle more sesame seeds on top and serve with rice.