Steamed Fish Fillet

Today, I am about to show you how to make a delicious Chinese-style fish dish with a sizzling oil sauce. It is adapted from a restaurant recipe that uses whole fish, but I have modified it to use fish fillets instead. This makes it easier to cook and serve for one or two people. You can use tilapia or cod for this recipe, as they are both mild and flaky. This dish is very healthy and low in calories, and you will love the sound of the hot oil sizzling over the fish when you serve it.

 The ingredients:

 1 or 2 tilapia or cod fillets

1 green onion, thinly sliced

1 clove garlic, minced

1 tsp shredded fresh ginger

 For the sauce:

  1 tbsp light soy sauce

  1 tsp sake

   1/4 tsp sugar and salt

   1/8 tsp black pepper

  1 tsp lime juice

For the sizzling oil:

  1 tbsp sesame oil

  1 tbsp peanut oil

The Directions:

- Preheat your countertop oven to 400 degrees F.

- Cut a large piece of parchment paper and place the fish fillet on it. Fold the edges of the paper to make a pocket that can seal the fish inside.

- In a small bowl, whisk together all the sauce ingredients and pour over the fish. Seal the pocket tightly and place it on a baking tray.

- Bake the fish for 12 minutes, then let it rest for 5 minutes.

- Transfer the fish to a serving plate and carefully open the pocket. Sprinkle the green onion on top of the fish.

- In a small skillet, heat the sesame oil and peanut oil over high heat until very hot but not smoking. Add the ginger and garlic and stir quickly, then pour over the fish. You should hear a sizzling sound as the oil hits the sauce.

- Enjoy the steamed fish fillet with rice or noodles, or as it is.