Stupidly, I forgot to note where I found this recipe when I typed it into the computer. However, the sauce is simply *marvelous*; not as gingery as the title would suggest, rather a lovely balance of ingredients. Living in Maine, our "go to" fish, in terms of freshness, is always haddock, but as the recipe notes, any thin white fish will do; freshness is everything!

Ingredients

4 serv.

tilapia fillets (or any thin white fish)1 1⁄2 lbs
black pepper, freshly ground↗1⁄8 teaspoon
bok choy, washed, trimmed, and cut into 1-inch pieces↗1 bunch
scallions, thinly sliced↗3 slices
cilantro, chopped↗4 1⁄2 teaspoons
fresh ginger, grated↗4 1⁄2 teaspoons
reduced sodium soy sauce↗1⁄4 cup
canola oil (or peanut oil)↗1⁄4 cup

Step-by-step instructions

1
Combine scallions, cilantro, ginger, and soy sauce for dipping sauce. Set aside.
2
Season tilapia fillets with pepper. Put a steamer rack in a large skillet and fill with water to just below rack. Bring water to a boil and place fillets and bok choy on steamer rack. Steam for about 8 minutes or until tilapia is opaque and flakes with a fork and bok choy is crisp-tender. Depending on the size of your steamer, you may need to do this in two batches.
3
When fish is ready, put oil into a small saucepan and heat over high heat until smoking, about 2 minutes. Very carefully, add oil to dipping sauce; mixture will sizzle actively for a few seconds, so be careful of hot spatter.
4
Divide fish and bok choy among four bowls and pour sauce on top to serve.

Source: food.com

Original recipe ↗

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