Steamed Fish Fillet in Ginger Soy Sauce and Stir Fried Snow Pea Shoots

Steamed Fish Fillet in Ginger Soy Sauce and Stir Fried Snow Pea Shoots

Steamed Fish Fillet

  • Two fish fillets, cut in half to make 4 portions
  • 4 Small cloves of garlic, chopped
  • 1 ginger, sliced
  • 2 tablespoons of cooking wine
  • 2 tablespoons of Seasoned Soy Sauce for Seafood
  • 1 1/2 tablespoons of sesame oil
  • 1 lemon wedge
  • half sliced green onion

Stir Fried Snow Pea Shoots

  • 5 cups of Snow Pea Shoots or half a bag
  • 4 cloves of garlic, chopped
  • 1 tablespoon of seasoned soy sauce
  • 1 1/2 tablespoons of Oyster Sauce
  • 2 pinches of white pepper


Prepare the steamer by adding water and bringing it to a boil. Place the fillets in a heat safe dish. Add chopped garlic and sliced ginger on top of the fillets. Add the cooking wine, soy sauce, and sesame oil, making sure that it covers each of the fillets.

Place the dish into the steamer and cover the lid. Cook for 10 minutes. Remove the lid and add the green onion. Cook for an additional 5 minutes, then turn off the heat and remove from the steamer.

In a pan, add 1 tablespoon of vegetable oil and turn on the heat. Add the chopped garlic and saute until the garlic is golden brown.

Add the snow pea shoots to the pan. Season the snow pea shoots with the soy sauce, oyster sauce, and white pepper. Saute the vegetables for about 5 minutes until they shrink in size and become a deep green. Turn off the burner and remove from heat.

Woke up this morning to a request. My mom asked if I could make lunch and deliver it to her office. It’s been a while since I’ve used the steamer, so I was a little reluctant at first. Not to mention I haven’t cooked as often as I would normally do so, since I’ve moved back home. However, these two dishes were pretty simple and didn’t take very long to prepare or make. For the fish dish, I used frozen fish fillets, however you can use fresh ones if you like. You’ll have to adjust the cooking time just a little, in order to prevent overcooking the fish. Instead of taking 15 minutes to cook the fish, you may want to cut your time down to 10 minutes, and placing the green onions in at around 7 minutes.

I used, what seemed like a lot of vegetables, just because the vegetables will shrink quite a bit once cooked. So don’t be intimidated by the amount of veggies I added to the pan.

In restaurants, you may find similar dishes.


❤ josie


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