Imagine a dish so light, so elegant, it practically whispers of culinary sophistication – a symphony of ocean-fresh seafood and crisp vegetables that will transport your taste buds to the serene coastlines of Asia. This Steamed Fish and Scallops with Snow Peas recipe isn't just a meal; it's a quick, healthy escape from ordinary dinner routines that promises maximum flavor with minimal effort. Whether you're a seasoned home chef or a curious cooking novice, this recipe will revolutionize your understanding of how simple ingredients can create an extraordinary dining experience.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 2 fillets of white fish (e.g., tilapia)
- 8 ounces scallops
- 1 cup snow peas
- 2 tablespoons soy sauce
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
Instructions
- Prepare your steaming setup by filling a large steamer pot with about 2 inches of water. Place a steamer basket or rack inside, ensuring it doesn't touch the water.
- Rinse the white fish fillets and scallops under cold water. Pat them dry completely with paper towels to ensure proper steaming.
- Trim the ends of the snow peas and remove any stringy edges. Wash them thoroughly and set aside.
- In a small bowl, whisk together soy sauce, grated ginger, and sesame oil to create a marinade.
- Lightly brush the fish fillets and scallops with half of the prepared marinade, allowing them to sit for 5 minutes to absorb flavors.
- Bring the water in the steamer to a gentle boil over medium-high heat.
- Arrange the marinated fish fillets and scallops in a single layer on a heat-safe plate that fits inside the steamer.
- Place the plate with fish and scallops into the steamer, cover, and steam for approximately 6-7 minutes.
- During the last 2 minutes of steaming, add the snow peas on top of the fish and scallops.
- Check that the fish is opaque and flakes easily with a fork, and scallops are firm and slightly translucent.
- Carefully remove the plate from the steamer and drizzle the remaining marinade over the seafood and snow peas.
- Serve immediately, garnishing with optional chopped green onions or sesame seeds if desired.
Tips
- Pat your fish and scallops completely dry before steaming to ensure a perfect, tender texture. Moisture is the enemy of a good steam!
- Use a timer precisely – seafood can quickly go from perfectly cooked to rubbery. 6-7 minutes is your sweet spot.
- Choose fresh, high-quality seafood. The success of this dish relies heavily on the quality of your main ingredients.
- Don't overcrowd the steaming plate. A single layer allows even heat distribution and consistent cooking.
- For extra flavor, consider adding a small piece of ginger or a few cilantro sprigs to the steaming water for aromatic infusion.
- If you don't have a traditional steamer, a large pot with a metal colander or a heat-safe plate suspended above boiling water works just as well.
- Serve immediately after cooking to enjoy the seafood at its most succulent and the snow peas at their brightest, crispest moment.
Nutrition Facts
Calories: 234kcal
Carbohydrates: 7g
Protein: 33g
Fat: g
Saturated Fat: g
Cholesterol: 65mg
