A couple of months back, DB~ and I bought a bamboo steamer at Crate & Barrel. And quite frankly, I forgot about it. I jammed it in the back of our "ethnic" cabinet and found it when cleaning out some stuff last weekend. With some prompting from the Squiggle, I found some basic bamboo steaming ideas online and then modified it.
I got two tilapia fillets and marinaded them overnight in a jarred red chile based Thai sauce. Tonight for dinner, I put a piece of parchment paper on the bottom of the steamer, placed green onions on the bottom, and then the marinated fish on top of that bed of green onions. I bought a whole ginger root and (after peeling the skin) sliced it into small matchstick size pieces that were placed on top of the fish. On top of that, I placed some more green onions for flavor.
For the actual steaming process, I put a 1/2 inch of water into the round Dutch oven and brought it to a boil. I turned the heat down to a roiling boil and then put the steamer into the water. I did a check beforehand to ensure that the water wasn't too deep and didn't come up through the bottom of the steamer into the fish. I placed the top of the bamboo steamer on and let the fish steam for 12 minutes.
The steaming process did keep the flavors in. In retrospect, I probably would have steamed for 10 minutes as the fish was a touch dry. I served the fish with some udon noodles drizzled with a garlic/ginger sauce.
I think the next time I'll try the steamer with some vegetables to see how they perform.
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