Steamed Ginger-Scallion Fish Slow Cooker Recipe

Steamed Ginger-Scallion Fish Slow Cooker Recipe

Ingredients

Serves 4

Active Time 20 minutes

Pressure/Manual (Low) Quick Release

For the fish

• 1 pound firm white-fleshed fish, such as tilapia, cut into large pieces
• 3 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon Chinese black bean paste
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• 2 cups water

For the SAUCE

• 1 tablespoon peanut oil
• 2 tablespoons julienned fresh ginger
• ¼ cup julienned scallions
• ¼ cup chopped fresh cilantro

Method

For the fish

1. Place the fish pieces on a rimmed plate
2. In a small bowl, combine the soy sauce, rice wine, black bean paste, minced ginger, and garlic
3. Whisk to combine
4. Pour over the fish, turning to coat
5. Allow the fish to stand at room temperature for 20 to 30 minutes
6. Pour the water into the Instant Pot
7. Place a steamer basket in the pot
8. Transfer the fish to the steamer basket, reserving the marinade
9. Secure the lid on the pot
10. Close the pressure-release valve
11. Select MANUAL and set the pot at LOW pressure for 2 minutes
12. At the end of the cooking time, quick release the pressure
13. Transfer the fish to a serving platter
14. Meanwhile, for the sauce: In a small saucepan, heat the peanut oil over medium-high heat
15. When the oil shimmers, add the julienned ginger and cook, stirring, for 10 seconds
16. Add the scallions and cilantro
17. Cook, stirring, until the ginger and scallions are just softened, about 2 minutes
18. Add the reserved marinade and bring to a boil
19. Boil vigorously for 1 to 2 minutes
20. Pour the vegetable mixture over the fish and serve immediately

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