Ginger Steamed Tilapia With Soy Chili Dipping Sauce

1 3-inch pice of fresh ginger, peeled and cut into julienne strips (about 1/2 cup)
1 pound tilapia fillets, cut into 4 portions if needed.
1/4 cup reduced sodium soy sauce
1 TBS rice vinegar
2 tsp chili paste (sambal olek)
1 clove minced garlic
1 tsp sugar
1 bunch scallions, thinly sliced

Bring 1 to 2 inches of water to boil in a pot large enough to hold a bamboo steamer. (If you don't have a steamer, improvise by setting mugs upside down in a large pot and resting a plate on top.)
Spread ginger on two heatproof plates that will fit into the steamer baskets while allowing steam to come up around the sides. Place tilapia on the ginger and set a plate in each steamer basket. Stack the baskets, cover and set over boiling water. Steam until the fish is opaque in the center, 8 to 10 minutes.
Meanwhile, prepare Soy-Chili Dipping Sauce.
Carefully open the steamer baskets, tilting the lid away from you. With a slotted spatula, transfer the fish to serving plates, leaving the ginger behind. Sprinkle the tilapia with scallions and serve wit5h the dipping sauce.

Soy-Chili Dipping Sauce
Combine soy sauce thru sugar in a small bowl.
Whisk all the ingredients until sugar is dissolved.

Number of Servings: 2

Recipe submitted by SparkPeople user WMALOVICH.