- In a large bowl, toss watercress, shoyu, sugar, sesame oil, ginger, cilantro and negi.
- Place half of the mixture on a plate for the steamer.
- Place tilapia on the mixture.
- Place remaining mixture over tilapia.
- Cover and steam fish for 18 minutes until the meat flakes off the bone.
Serves 4.
Tip: Negi, or leaf onion, is a type of leek and often mistaken for green onions. It is one of the most versatile ingredients of Japanese cuisine.
Approximate Nutrient Analysis per serving:
240 calories, 13 g fat, 2.5 g saturated fat, 65 mg cholesterol, 1200 mg sodium, 7 g carbohydrate, 0 g fiber, 7 g sugar, 21 g protein