Steamed Scallion Ginger Fish and Matcha Cake. Tender spiced fish in a deliciously simple ginger scallion sauce and steamed matcha cake, a delicious meal in one all in the BUYDEEM steamer. Thanks to buydeem for sponsoring this post.
Of all the conventional cooking methods, steaming is one of the most natural and healthful ways to cook the food you eat; it’s a simple technique that allows you to experience the unique flavors of the food itself. Let’s explore why this timeless moist-heat cooking method is worth using in today’s modern diet.
Steaming leaves the food with bright flavors and textures of the food intact. Unlike boiling and simmering, steaming doesn’t agitate food, so it’s a perfectly gentle way to cook delicate items like meats, seafood and shellfish. And perhaps best of all, steaming keeps all those valuable nutrients inside the food, instead of in the cooking liquid.
Steaming is a relatively quick way to cook food, so stay close. Your food is likely done cooking when it’s tender, pierced easily with the tip of a sharp knife, or in the case of vegetables, brightly colored and just barely soft. Be careful not to overcook vegetables, or your food can get mushy and taste sub-par.
Here I have a made a Steamed Scallion Ginger Fish and Matcha Cake in the BUYDEEM steamer. The fish turned out juicy and flavorful while soaking all the flavors. All you have to do is make the ginger and scallion sauce, add to the fish and steam in the buydeem steamer. Serve it with some rice that you can make in the steamer and it makes for a healthy and delicious meal which takes less time to make too. BEST tip, you can freeze the sauce and use when needed. A meal fit to entertain or just for the two of you.
All you need is a few simple ingredients that can probably already be found in your own pantry and refrigerator. Come to think of it, I’d never written the recipe down before this. We’ve made it so many times that everyone in the family can make it in their sleep.
You’ll get the hang of it quickly too. It’s such an easy and delicious way to prepare fish.
HOW DO YOU STEAM Steamed Scallion Ginger Fish and Matcha Cake FISH?
Steaming fish goes pretty quickly, especially with the fish fillets we’re using in this recipe.
As with any protein, bones extend cooking times, so it can be a bit trickier to determine when your fish is done.
Even with fish fillets, though, steaming time will still vary based on the type, size, and thickness of your fillet.
For small, thin filets, your fish may cook in as little time as 4-5 minutes. Thicker, larger filets will take longer.
So, how do you know when your steamed fish is done? Simply use a dull butter knife to gently pierce the thickest part of the filet. The fish is done when the butter knife falls through the fish easily, without resistance.
It’s best to check the fish earlier and keep steaming for an additional 1-2 minutes if needed. Avoid overcooking the fish, as it can get tough or rubbery!
Choosing the type of fish filet to cook obviously depends on availability and freshness, but just about any delicate white fish is a good choice.
Avoid oily and firm fish like bluefish, mackerel or swordfish. Instead, any of the following will work:
- Sea bass
- Haddock
- Grouper
- Cod
- Freshwater tilapia
I used tilapia.
This matcha cake or green tea cake is a light and fluffy sponge cake flavored with matcha power, aka green tea powder. It’s a delicious Japanese cake that soft, fluffy, and light as air!
This matcha cake or green tea cake is made with matcha powder, a bright green powder made in Japan from finely ground green tea leaves. It gives this sponge cake a beautiful green color and a slightly earthy flavor. Its flavor similar to the taste of green tea but with stronger, more vibrant grassy notes.
- 2 fish fillet,
- 2- inch ginger, skin peeled and cut into thin slices
- 5 stalks scallion, cut into 2-inch lengths
- 1 tablespoon butter
- 3 tablespoon light soy sauce
- 2 tbsp pomegranate sauce or oyster sauce
- 1 teaspoon sugar
- 2 tbsp chili sauce
- 3-4 tablespoons water
- ⅓ cup cilantro
- Salt
- 1 cup AP flour
- 2 Tablespoons matcha powder
- ⅓ cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup vegetable oil
- ⅓ cup whole milk or almond milk
- ½ teaspoon vanilla extract
- Heat up the pan, add butter. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic. Add the sauces, salt. Add the sugar Add the scallions and cilantro. Add the water. Mix and cook 30 seconds. Add in the sauce to the fish, cover it generosly and steam it for 8-10 minutes. Serve hot with rice.
- Mix all the dry ingredients together. In a bowl mix all the wet ingredients. Combine both, mix well. Oil the jar or any cake pan. Pour it in. Bake for about 35 minutes or until done.
This post is sponsored by BUYDEEM. From new moms, college students, office employees, and beyond, the brand believes that everyone deserves to thoroughly enjoy the beverages or food they make. Buydeem is for those who seek style, health, and joy in the kitchen. I absolutely love the steamer, you can cook rice, steam desserts, all at one time and the clean is easy. It looks beautiful on the countertop and is a pleasure to cook in. Additionally, you can use the code AshaShiv for 13% off.
If you make this Steamed Scallion Ginger Fish and Matcha Cake, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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