Edible Chrysanthemum Steamed Snapper

There is only one assurance for the lack of inspiration to put together entirely-new-and-creative dishes: the opportunity to revisit and redo some of my older recipes, and perhaps give them new life.

Today, the tofu (plant or vegetarian protein) in this recipe Edible Chrysanthemum Greens Steamed Tofu is replaced by snapper fillet. Not only an easy dish to prepare, this dish is also healthy and nutritious. Do not expect strong and robust flavors; but if you are into the light and fresh flavors of steamed fish complemented by the flowery scent of Edible Chrysanthemum (Shungiku), this is it.

Shungiku Edible Chrysanthemum Greens Steamed Snapper Fillet
1 medium-size fresh snapper fillet
[Season/marinate the fish] 1tbsp sake/cooking wine+ 1 tsp of organic light soy sauce +1/2 tsp of toasted sesame oil + 1tsp grated ginger, pinch of sea salt and ground white pepper
Handfuls of Edible Chrysanthemum Greens, rinse to clean
1/2 tsp of toasted sesame oil drizzled over the fish before serving
1 green onions finely chopped, as garnish
Pinch of Japanese Togarashi seven-spice powder to taste

Directions: Season the fish, set aside for 10 mins. Prepare the wok for steaming. Lay the greens on a wide-area plate. Place the lightly marinated fish on the greens. When wok is ready, steam the fish for about 12 mins (or longer, depending on thickness of fillet) till cooked through. Drizzle sesame oil, garnish with green onions, and pinch of seven-spice powder over the steamed fish, then serve immediately as it is best to enjoy the dish immediately after it is done.

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