Here's another good recipe for whole tilapia.

Enjoy!!

--NancyB


* Exported from MasterCook *

                      Pacific Steamed Whole Tilapia

Recipe By     :Simply Seafood (recipe archive) at
http://www.simplyseafood.com
Serving Size  : 2     Preparation Time :
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              whole  tilapia -- (about 1 1/2 lbs) scaled and gutted
     1/4           cup  soy sauce
  3        tablespoons  minced fresh ginger
  1         tablespoon  sesame oil
  1           teaspoon  minced garlic -- or to taste
     1/4      teaspoon  dried red pepper flakes -- or to taste
  2               cups  shredded Napa cabbage
  4                     green onions -- sliced
  1         tablespoon  sesame seeds -- toasted

Seafood Alternatives:  trout, small rockfish, small striped bass

Thoroughly rinse the fish inside and out and pat dry with paper towels.
Make 3 to 4 shallow slashes on each side of the fish.

In a large bowl, combine the soy sauce, ginger, sesame oil, garlic and red
pepper flakes.  Stir to mix well.  Drizzle about 1 tablespoon of the mixture
over each side of the tilapia and use your hands to rub the sauce evenly
over the fish and into the slashes.

Add the cabbage and green onions to the remaining sauce and toss to coat.
Arrange the cabbage on a heat-proof plate that will fit inside your steamer
and set the tilapia on the bed of cabbage.  Put the plate in the top portion
of a steamer; if the fish is a little too large for the steamer, trim the
tail.

Bring about 3 inches of water to a boil in the bottom of the steamer.  When
the water boils, set the steamer basket above and cover with the lid.  Steam
until the cabbage is tender and the fish is just opaque through the thickest
part, 15 to 20 minutes.

Transfer the fish and cabbage to a serving platter, sprinkle the toasted
sesame seeds over and serve.

This recipe yields 2 servings.

Comments:  About the best, and easiest, way to steam whole fish is in a
bamboo steamer basket over a wok or deep skillet.  The steaming baskets are
reasonably priced and often can be used with other pans you already have in
your kitchen.  The standard-sized bamboo steamer will hold a fish up to
about 2 pounds.  Some fish poachers can double as steamers for larger fish.

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