Other mild white flesh fish such as halibut, trout, sole, cod etc. are also good. Steam time varies depending on the thickness of the fillets
½ lb thin asparagus, trimmed, cut on diagonal into 11/2-inch pieces
1 carrot, peeled and cut into fine julienne stripes
4 Tilapia fillet (6 oz each)
1 cup sisters' fresh Lime Soy Sauce
½ cup peeled fresh gingerroot, cut into very fine julienne stripes
4 stalk of green scallion, cut into 2 inch long strips
1 cup sliced white onion
pinch of salt & pepper to season the fillets
¼ to ½ tsp. dried hot red pepper flakes, or to taste
Accompaniment: lemon or lime wedges
- In a shallow dish, arrange fillets in 1 layer and seasoned the fillets with salt & pepper. Spread ginger, scallions and onions evenly on top of the fillets. Place carrots around the fish. Pour sisters' Lime Soy over the fish and carrots, covered, refrigerate and marinate for 30 minutes.
- In a steamer or baking rack in a wide deep kettle. Add water to the kettle to reach just below the steamer rack.
- Place fish and the marinade in a heat prove plate, such as a glass pie plate, at least 1 inch smaller in diameter than the steamer on the rack and cover with tie lid. Bring the water to a boil, about 4 minutes. Add asparagus, close lid and steamed for another 1-2 minutes or until fish just flakes. With oven mitts, carefully remove plate from the rack.
- Squeeze lemon or lime, more salt & pepper to taste.
- Garnished with crispy noodles.