Dinner

Cantonese Steamed Fish

Step 1 of 7

Using a spoon, peel the ginger skin then thinly slice into thin matchsticks. Thinly slice the green onions into matchsticks as well and roughly chop the cilantro. Set ginger, onions, and cilantro aside.

2 inch knob of ginger
2 green onions, cut into 3-in pieces
1 small bunch cilantro
2 tablespoons light soy sauce
¼ teaspoon salt
¼ teaspoon granulated sugar
2 tablespoons hot water
10 oz fish fillet, any delicate white fish (cod, sea bass, flounder)
3 tablespoons vegetable oil, divided

Step 2 of 7

In a medium bowl, combine the soy sauce, salt, sugar, and hot water. Mix until the salt and sugar have dissolved then set aside.

2 inch knob of ginger
2 green onions, cut into 3-in pieces
1 small bunch cilantro
2 tablespoons light soy sauce
¼ teaspoon salt
¼ teaspoon granulated sugar
2 tablespoons hot water
10 oz fish fillet, any delicate white fish (cod, sea bass, flounder)
3 tablespoons vegetable oil, divided

Step 3 of 7

Fill your Ninja PossiblePan with at least 2 inches of water and bring to a boil over medium heat. Rinse off the fish fillet and lay on top of a heat-proof plate that will fit into the PossiblePan.

2 inch knob of ginger
2 green onions, cut into 3-in pieces
1 small bunch cilantro
2 tablespoons light soy sauce
¼ teaspoon salt
¼ teaspoon granulated sugar
2 tablespoons hot water
10 oz fish fillet, any delicate white fish (cod, sea bass, flounder)
3 tablespoons vegetable oil, divided

Step 4 of 7

Once the water is boiling, carefully place the plate into the steamer basket. Place the basket in the pan, then put the lid on the pan. Steam for 10 minutes on a slow boil. You can check if the fish is done by inserting a knife into the thickest part of the fillet. If it is easy to cut, the fish is done.

2 inch knob of ginger
2 green onions, cut into 3-in pieces
1 small bunch cilantro
2 tablespoons light soy sauce
¼ teaspoon salt
¼ teaspoon granulated sugar
2 tablespoons hot water
10 oz fish fillet, any delicate white fish (cod, sea bass, flounder)
3 tablespoons vegetable oil, divided

Step 5 of 7

When cooking is complete, remove lid and carefully remove the plate. Carefully drain off any liquid on the plate and set the fish aside.

2 inch knob of ginger
2 green onions, cut into 3-in pieces
1 small bunch cilantro
2 tablespoons light soy sauce
¼ teaspoon salt
¼ teaspoon granulated sugar
2 tablespoons hot water
10 oz fish fillet, any delicate white fish (cod, sea bass, flounder)
3 tablespoons vegetable oil, divided

Step 6 of 7

Remove the steamer tray and clean off the PossiblePan. Pour the vegetable oil into the PossiblePan and place on medium heat. Once hot, add in 2/3 of the ginger. Once fragrant, add in the onions and 2/3 of the cilantro. Stir fry for 30 seconds then add in the soy sauce mixture. Bring the sauce to a bubble.

2 inch knob of ginger
2 green onions, cut into 3-in pieces
1 small bunch cilantro
2 tablespoons light soy sauce
¼ teaspoon salt
¼ teaspoon granulated sugar
2 tablespoons hot water
10 oz fish fillet, any delicate white fish (cod, sea bass, flounder)
3 tablespoons vegetable oil, divided

Step 7 of 7

When the sauce is done cooking, pour it over the fish. Garnish with the remaining ginger and cilantro on top. Pour a tablespoon of hot vegetable oil on top and serve immediately.

2 inch knob of ginger
2 green onions, cut into 3-in pieces
1 small bunch cilantro
2 tablespoons light soy sauce
¼ teaspoon salt
¼ teaspoon granulated sugar
2 tablespoons hot water
10 oz fish fillet, any delicate white fish (cod, sea bass, flounder)
3 tablespoons vegetable oil, divided

Compatible with

Ninja™ Foodi™ NeverStick® Essential PossiblePan™

Allergies

Tip: Allergy Advice

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