Our inaugural post on the theme of "What's for Dinner Tonight?" Steamed fish that's quick, easy, healthy.
I must have fish on the brain. I actually had grouper tonight (real grouper from my reputable fishmonger) and had shark for the first time in eons the other day...now this.
Well, they say it's brain food, right?
I'm excited to share this recipe to kickoff this new feature. In each "What's for Dinner" column, I'll include a recipe divided into two parts:
- ingredients you should have on hand
- what you might need to pick up or run out for
I'll also include tips, either timesavers or nutrional nuggets or I'll highlight a techinque. In this ginger scented steamed fish, I highlight steaming, revisit the Julienne cut and offer a timesaving tip.
Steamed fish can also be dressed with a simple sauce of fresh lime juice and Kampot Pepper.
