Yes, your Instant Pot can indeed make the most delicate, perfectly steamed, flaky fish. You just have to have a good, tested recipe that shows you how. Our favorite Chinese restaurant is a hole-in-the-wall in a predominantly Vietnamese area near us, and they serve a black cod with ginger and scallions that we love. Roger and I were so happy when we managed to reproduce this at home! It’s an easy, delicious, and kid-friendly dish with very few ingredients that’s just perfect with a little steamed rice.
- Yield: 4 Servings
- Total Time: 32 Minutes
- 1 pound firm white-fleshed fish, such as tilapia, cut into large pieces
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon Chinese black bean paste
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- 2 cups water
- 1 tablespoon peanut oil
- 2 tablespoons julienned fresh ginger
- ¼ cup julienned scallions
- ¼ cup chopped fresh cilantro
For the Fish
- Place the fish pieces on a rimmed plate. In a small bowl, combine the soy sauce, rice wine, black bean paste, minced ginger, and garlic. Whisk to combine. Pour over the fish, turning to coat. Allow the fish to stand at room temperature for 20 to 30 minutes.
- Pour the water into the Instant Pot. Place a steamer basket in the pot. Transfer the fish to the steamer basket, reserving the marinade.
- Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at low pressure for 2 minutes. At the end of the cooking time, quick release the pressure. Transfer the fish to a serving platter. Meanwhile, for the Sauce
- In a small saucepan, heat the peanut oil over medium-high heat. When the oil shimmers, add the julienned ginger and cook, stirring, for 10 seconds. Add the scallions and cilantro. Cook, stirring, until the ginger and scallions are just softened, about 2 minutes. Add the reserved marinade and bring to a boil. Boil vigorously for 1 to 2 minutes.
- Pour the vegetable mixture over the fish and serve immediately.