MAKES 4 SERVINGS
5 tablespoons low-sodium soy sauce, divided 2 tablespoons sake 1 tablespoon finely grated fresh ginger 3 teaspoons toasted sesame oil, divided 1 teaspoon cornstarch 1 2 tablespoons vegetable oil
or dry sherry
2 tablespoons sake
1 tablespoon finely grated fresh ginger
3 teaspoons toasted sesame oil, divided
1 teaspoon cornstarch
11/4 pounds tilapia fillets, cut into 4 portions
2 tablespoons vegetable oil
1/2 large jalapeno chile or 1 serrano chile, very thinly sliced crosswise
In a small bowl, whisk together 3 tablespoons of soy sauce, sake or sherry, ginger, 2 teaspoons of the sesame oil and the cornstarch. Transfer the mixture to a zip-close plastic bag, add the tilapia, then shake to coat the fish with the marinade. Refrigerate for 20 to 30 minutes.
Fill a medium saucepan with about 1 inch of water. Fit the pan with a steamer basket, then line the basket with foil. Coat the foil with cooking spray. Bring the water to a boil.
Remove the fillets from the bag, then arrange them on the foil, folding if necessary to make them fit. Pour the marinade over the fish. Cover and steam the fish for 3 to 6 minutes, or until just cooked through.
Meanwhile, in a medium skillet over high, heat the vegetable oil until hot. Reduce the heat to medium, add the mushrooms and cook, stirring occasionally, until just tender, 3 to 5 minutes. Add the scallions and chile and cook for another minute. Stir in the remaining 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Transfer the fillets to plates and spoon the mushroom mixture over them. Serve immediately.