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Steamed Tilapia with Spicy Ginger Sauce Recipe

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This recipe for Steamed Tilapia with Spicy Ginger Sauce, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

John Gonzales


12 5 oz tilapia fillets
for the marinade
1 cup soy sauce
cup dry sherry
cup oil
2 ounces fresh ginger root peeled and grated
3 each scallion thinly sliced
for the sauce
24 fluid ounces fish stock
1 cup vinegar
2 ounces sugar
cup soy sauce
cup dry sherry
cup cornstarch dissolved in 1/2 cup water
1 bunch fresh cilantro

Combine marinate ingredients and pour over fish fillets, toss to coat. Cover and refrigerate for 1/2
to 1 hour, no longer. Remove fish from marinade, discard marinade.
Prepare the sauce: combine ingredients (except cornstarch slurry) in a sauce pan, bring to
simmer, add enough of the cornstarch slurry to thicken. Hold at 160 degrees until needed.
Steam the fish: place fillets in a perforated pan and cook in steamer until done
Place about 1 cup of water of fish stock in a hotel pan, add a little chopped scallion and grated
ginger, top with fish fillets, bring liquid to a simmer, cover pan tightly with foil and steam on
stovetop or in oven until fish is cooked through (145 degrees internal temperature for 15 seconds).
Place fillets in serving pan, pour a little of the sauce over the fish and garnish with a few cilantro

Number Of Servings:
Number Of Servings:




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