This recipe for Soy Ginger Steamed Pompano Fish is a perfect example of a healthy, light dish that is still satisfying and delicious. Plus, it’s super simple to make with virtually no fuss while leaving it in a steamer. Pompano Fish is a flat fish with silver skin, much like Mackerel. It’s white, flaky meat is perfect for steaming, and is not a bony fish. It’s bones are larger than a Tilapia’s and makes it easier to eat when whole. Using a rice cooker as a steamer is a perfect way to make a kitchen appliance do dual duty and I used mine to steam, as well as make the rice for this meal!
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41 per serving
- 1 Pompano Fish, Whole
- 2 cup Napa Cabbage, Largely Chopped
- 1/4 cup Scallions, Chopped
- 2 tablespoons Fresh Ginger, Sliced
- 1 teaspoons Kosher Salt
- 1 teaspoons Red Chili Flakes
- 1/4 cup Soy Sauce
- 1 tablespoons Rice Wine Vinegar
- 4 cup Water
Put water in your rice cooker. Feel free to add any aromatics you'd like, onions, ginger, and garlic in the water.
Line the steam basket with cabbage, scallions and ginger.
Put your whole fish (or fish fillets) on top of the vegetables and season with salt and pepper flakes, soy sauce and rice wine vinegar. Cover with a little more cabbage.
Place in your rice cooker/steamer and steam for about 20-25 minutes. Serve with brown or Jasmine rice.