This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Baby Bok Choy with Mushrooms and a warm cup of your favorite sake.

If you can't tolerate soy or gluten, you can substitute Coconut Aminos or Red Boat Fish Sauce for the soy sauce in this recipe.

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Chinese-Style Steamed Fish


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  • 2 6-ounce white fish fillets (true cod, ling cod, sea bass, halibut, tilapia)
  • Salt
  • 2 green onions, green parts only, thinly sliced
  • 3 2-inch slices ginger, julienne cut
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons sesame oil


Thoroughly rinse fish in cold water and pat dry; season lightly with salt.
Put half of the ginger on an oven-safe plate and place fish on top. Place remaining ginger and green onions on top of fish. Pour soy sauce over.
Place a steamer rack in a wok or pan; add about one inch of water. Place plate with fish on top of rack. Cover wok/pan and bring to a boil.
While fish steams, warm sesame oil in a small pan until it is hot but not smoking. When fish is cooked through, about 5-10 minutes depending on size of fillet, carefully pour hot oil over top and serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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