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Remove the fish from its packaging and rinse it off with cold water. Place the fish on a microwave-safe plate and drizzle it with a little bit of olive oil. Season the fish with salt, pepper, and garlic powder. Place a damp paper towel over the plate and microwave the fish for 2-3 minutes, or until it is cooked through.

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Refer to the product's manual to use this setting properly. Remove any unpleasant fish smells from the microwave by mixing baking soda and water in a microwave-safe bowl and warm it for 2-3 minutes. Then wipe the inside of your microwave clean.

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Just place a glass lid on your dish or simply cover it with plastic wrap, pop it in the microwave, and let it cook. Delish says four to five minutes is the perfect cooking time for one-inch-thick fillets. But if your fish is thinner, you might want to start checking at the two and a half minute mark. If the fish does not yet look opaque.

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If there's no resistance, you're done. If not, microwave for 30 to 60 seconds longer. Fry, sizzle, and serve. Put the remaining green parts of the green onion atop the cooked fish and keep near the stove. Add the oil to the ginger in the saucepan, then heat over medium heat.

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Cover and microwave for 4-5 minutes or so for a 1 inch-thick fillet and let sit covered until the rest of your dinner is ready. Comes out perfectly steamed/poached everytime. While the fish is.

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Key Tips for Success. Always use clean paper towels to pat dry fish fillets completely, removing as much excess moisture as possible, prior to seasoning.; Be sure to use a mild-flavored, flaky white fish, such as basa/swai, haddack, sole, flounder, or tilapia. If using a thinner fish fillet, such as tilapia, lessen the cook time. For thicker fillets, microwave for 6 minutes on high.

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Wash hands with soap and water. Place fish in a microwave-safe baking dish. Sprinkle with salt, pepper and seasonings as desired. Add 2 Tablespoons liquid to the dish (water, broth or citrus juice) and cover with a microwave-save cover that allows a little steam to escape. Microwave fish on HIGH for 3 to 5 minutes, depending on its thickness.

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In a small bowl, mix 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon sugar, and 1 tablespoon water. Pour over cooked fish. Add the rest of the scallions and ginger to the top of the fish. Heat about 3 tablespoons of neutral oil in a sauce pan until it starts to smoke. Pour hot oil on top of fish and hear that sizzle.

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STEP 3: STEAM IN THE MICROWAVE. Put the lightly covered dish in the microwave and steam for 4-5 minutes, depending on the thickness of the fish. Check the fish for doneness—being careful when you open the hot, steamy container—and add another few minutes if necessary. Once done, serve immediately. Select KitchenAid ® microwaves include a.

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Step 2. In a microwave-safe glass measure combine the vegetable oil, the gingerroot, and scallion and microwave the mixture at high power (100%) for 1 minute. Add the sesame oil, let the mixture.

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Step 3: Cook. Cook on low for 3-5 minutes for fish like salmon, trout or cod, and 5-8 minutes for fish like halibut or sea bass. Cooking times may vary depending on your microwave's wattage. Check your microwave's user manual for specific instructions on what settings best work for steaming fish filets, as well as how to set your power levels.

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Essential Kitchen Tools for Steaming Fish. To steam fish in a microwave, you will need a microwave-safe steamer. Look for a steamer that is made of high-quality, heat-resistant materials like glass or BPA-free plastic. The steamer should have a lid to trap the steam and keep it circulating around the fish. Additionally, you will need a.

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Final Words. 1. Place the fish in a microwave-safe dish. 2. Add a small amount of water to the dish, just enough to coat the bottom. 3. Place a lid on the dish, or cover it with a damp paper towel. 4. microwave on high for 2-3 minutes per ounce of fish. 5.

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Lay the filets out in a microwave safe bowl. Cover with sliced ginger, scallions, and fermented black bean sauce (see picture below for approximate amounts). Cover and cook on high. I find that 5-7 minutes is enough to cook the Chilean sea bass. Be careful when removing the cover. The steam coming out is very hot! Add soy sauce to taste and serve!

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Step 2. Lay a few wooden chopsticks across a microwave-safe plate to elevate fish. Place fillet, skin side down, on chopsticks and arrange one 1" piece ginger, peeled, cut into thin matchsticks.