Growing up, I loved eating steamed fish. When fresh, it tastes fantastic dipped in soy sauce over steaming white rice. Now that my thyroid's been stable for a year, I'm slowly reintroducing seafood back into my diet.
Turbot...it doesn't even sound like a fish...but it's like a cross between sole and halibut. They're all flat, bottom dwelling type fish that swim on it's side...with two eyes on the same side of the head. Pretty creepy looking but pretty cool. Anyways....really easy to cook:
Corn starch - lightly rubbed on after fish is gutted, washed, patted dry
Ginger - steam WITH the fish to reduce the "fishy" scent
Green onions
Light soy sauce
Sesame oil
These last three ingredients you add when the fish is confirmed cooked. Just add and cover for a minute so the steam softens the onions a little. Then enjoy!
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