Steamed Fish Fillets in Ponzu Sauce

With the help of readily available Ponzu Sauce from the grocery store or Asian store, you can have delicious steamed fish fillets with the flavor of soy sauce with a tinge of citrus.  That is what Ponzu sauce is all about, citrusy soy sauce. Not spicy at all.

Add the usual ginger and garlic for more flavor during the steaming process and a splash of sesame oil and more Ponzu sauce at the end and you have a fish dish reminiscent of what you eat in a Chinese buffet.  Easy and fast.

Steamed Fish Fillets in Ponzu Sauce

• 6 frozen fish fillets, thawed (I used tilapia fillets)
• salt and pepper to taste
• 2 tbsp Ponzu sauce (I used Kikkoman brand)
• 3 green onion stalks
• 1 inch ginger, cut into coins 
• 1 tbsp minced garlic or 1 tbsp dry garlic flakes
• sesame oil to drizzle at the end
• more Ponzu sauce to drizzle at the end

Add water to a pot or wok.  I used the Aroma Brand rice cooker/slow cooker.  Place the steamer or bamboo steamer or the slotted steamer that came with the rice cooker above the water without the water touching the steamer. Set aside.

Add salt and pepper to both sides of the fish fillets. Add the Ponzu sauce.  Place the seasoned fish on the steamer.and place the ginger, garlic and green onion stalks on top of the fish. You can stack the fillets, just be sure you have ginger and garlic on each fillet.  Turn on the heat and allow the water to boil and steam the fish till done.  I used the steam setting in the rice cooker and set the timer to 20 minutes. 

At the end of cooking, place the cooked fish on a large platter and drizzle with sesame oil and more Ponzu sauce.

Tip:

You can slice a large potato and place the slices in the water to cook it and you will have your starch to go with the fish. I microwaved the asparagus but you can add it towards the last 5 minutes of the steaming process.