1Combine garlic, jalapeño pepper, ginger, lime juice, and cilantro in the jar of a blender. Cover blender, and remove the stopper. Turn on the blender, and slowly drizzle in the olive oil. Process until the mixture is bright green and smooth. Season to taste with salt and black pepper.
2Season both sides of the fillets with salt and black pepper. Brush the top of each fillet with 1 tablespoon cilantro sauce.
3Fill a large, high-sided skillet with 1 inch of water. Bring to the boil over high heat.
4Place a steamer basket in the skillet, and arrange the fillets in basket. Cover, and steam until the fish is just cooked through but still moist, about 5 to 6 minutes.
5Remove the fish from steamer, drizzle with additional cilantro sauce, and serve.
Cantonese comfort food, chicken jook (also known as congee) is a creamy, warm, savory rice porridge fragrant with ginger and chicken broth, that lends itself to endless customization. Add scallions, fried shallots, roasted peanuts, soy sauce, fish sauce, cilantro, pickled mustard greens, or whatever other toppings strike your fancy. Read more.
On this week's episode of Does It Hack? Adam Campbell-Schmitt tackles peeling ginger.
How to Keep Ginger Fresh
It should stay hydrated.
Sufganiyot with Ginger Lime Curd
Sufganiyot, or Hanukkah donuts, are traditionally filled with fruit jam, but this recipe switches it up a little with zesty-sweet ginger-lime curd, and calls for sugar dusted on top to balance the tangy filling. Get the recipe.