Orange and 5-Spice Steamed Tilapia
Sometimes you over-indulge on Mexican take-out and delicious plum pie on a Saturday night, and are up until 4am with a stomach ache. And sometimes your oven breaks and all in all you just don’t feel like cooking. Times like that call for light, easy recipes with minimal ingredients, and Sunday night was definitely one of those times. I’m thankful that Scott is half-Chinese for many reasons, one of which is that he has introduced me to bamboo steaming baskets. They make it super easy to prepare healthy meals (and unhealthy ones, if you love dumplings and pork buns as much as we do), and I especially appreciate them for making fish come out perfect every time. This is a simple recipe that I thought up pretty quickly, and it makes for a fresh and healthy meal any night of the week.
- 2-3 Fresh Tilapia Filets
- 3 Medium Oranges
- 2 Bulbs Fennel, fronds and base removed, sliced vertically into eighths
- Fresh String Beans, approx. a heaping handful, snap off ends and rinse
- 2 tsp Low-sodium Soy Sauce
- 1 tsp Fresh Grated Ginger
- 1 tsp Chinese 5-spice powder
Juice two of the oranges into a small bowl and combine with soy sauce, ginger and 5-spice. Lay fish filets into a large Ziploc bag and pour in the marinade. Seal well and air tight as possible, and refrigerate for 30 minutes or until you’re ready to cook.
Slice the third orange into thin rounds, set aside. Fill a wok with 2 1/2 cups water and bring to a boil. Line two bamboo steamer baskets with a sheet of parchment paper and place the fennel and string beans into one, lay the fish into the other. Top fish with orange slices. Stack the baskets on the wok, with vegetables on top and lower heat to a simmer. Cover and steam for about 8 minutes, until fish is flaky and cooked through. Steam veggies longer if you prefer them softer.
Enjoy this super healthy meal with whole grain rice and a dash or two of sauce sauce on top!