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steamed-fish-w-warm-mushroom-udon-salad

This is one of those meals that will leave you feeling perfectly satisfied yet you’ll walk away feeling nice and light. If you’ve never had steamed fish before, I urge you to try it. First off, it’s a fool-proof, hands-off way to cook fish, and secondly, it leaves you with the moistest and most succulent product. I like to throw on some aromatics like cilantro, ginger, scallion, and red chilies then finish it off by pouring some hot oil on top to let those flavors infuse. Don’t worry though, it won’t leave you with a greasy result, the oil won’t be absorbed into the fish. I served this with a warm mushroom-udon salad inspired by the warm mushroom salad from Bond St. in NYC, a mediocre, over-priced restaurant with great vibes and drinks.

Ingredients