Steamed Tilapia with New Potatoes, Carrots, and Leeks
Dress Up the Ordinary
Steaming delicate fish filets and vegetables with our Veggie-Stock Gold adds great flavor to this light dish. Hits of garlic and soy sauce round out the taste, and thinly sliced green onions are the finishing touch.
2 tablespoons vegetable or olive oil
1 small clove garlic, minced
1 tablespoon chopped parsley
3/4 pound carrots, peeled, trimmed and julienned (matchstick cut)
1/2 pound new or red potatoes, julienned (matchstick cut)
4 leeks, dark green tops trimmed off, quartered lengthwise
Salt and ground black pepper
1 tablespoon soy sauce (mushroom flavored, if available)
4 tilapia fillets (about 6 ounces each)
3/4 ounce Veggie-Stock Gold® dissolved in 2 cups hot water
1 bunch green onions, trimmed and thinly sliced on the diagonal
In a medium mixing bowl, stir together the oil, garlic, and parsley. Add the carrots and potatoes and toss to coat them with oil, garlic and parsley. Set aside.
Line the bottom of two stacking bamboo steamer baskets with the leeks. Arrange the carrots and potatoes on top of the leeks and season with salt and pepper to taste. Drizzle the soy sauce over the fish and season with pepper to taste. Arrange the filets on top of the vegetables. Stack the baskets and cover the top one.
in a pan with tapered sides, such as a wok or tegame pan, bring the diluted Veggie-Stock Gold to a boil over high heat. The stock must be hot enough to create steam below the food, but must not touch it.
Place the layered baskets in the pan. Steam for about 12 minutes or until the fish is opaque all the way through at the thickest part. (To check, carefully lift the lid away from your face to avoid the steam and insert the tip of a paring knife, looking down into the cut.) Remove the pan from the heat and let it sit for 2 minutes.
Serve the filets in wide, shallow bowls with the vegetables and broth spooned over the top. Garnish with the green onion slices.