Overwatch: Steamed Red Snapper

Last week, my husband and I finally decided to jump back into competitive Overwatch. It went surprisingly well considering some of the team compositions we got. I think since it was the last week of this current season, people were a bit less serious about the games. Luckily, both of us placed back into mid platinum (with myself 9 points ahead of my husband). It’s nice to be back right where we left off the last time we played. We will probably be doing more competitive again next season and will stick to it a bit more this time around. Maybe I’ll even climb into diamond!

Earlier this month, Overwatch started its Year of the Dog event. I think the Lunar New Year event has some of the best skins the game has released. I love all the new ones (except McCree’s), including the characters I do not play regularly. I would never choose to play Genji but in mystery hero he will be dressed in his Baihu outfit. I also really like the new map they released for capture the flag. It is a new styles of map with one side looking very clean and new while the other half of the map is old and dusty ruins. It is a very pretty map and if you haven’t looked at it yet, I highly recommend you do.

Last year during the event, Overwatch released several player icons that were food themed. My personal favorite one was the “Have Fish” icon. A steamed whole fish is a staple dish to celebrate the Chinese Lunar New Year. If you asked me five years ago if I’d cook and eat a whole fish, I would have laughed out loud at you. Fish and I have had a slow but successful relationship. Growing up, we didn’t eat much fish so I never had an appetite for it. After a few years of trying, I finally figured out how delicious fish can be and how easy it is to cook. This recipe is no different. The hardest part is probably finding a large enough pot to fit the fish in.

Ingredients:
Steamed Fish
1 whole red snapper, cleaned, scaled, fins removed, and gutted
1 head of garlic, peeled
4 scallions, cut into 2 inch pieces
1 2-inch piece of ginger, peeled and sliced
salt
pepper

Sauce
¼ cup soy sauce
2 tbsp rice wine
2 tsp sugar
1 tsp ginger powder
1 tsp garlic powder
1 tsp onion powder

Garnish
1 2-inch piece of ginger, peeled and julienned
2 scallions, julienned
1 bunch of cilantro

Prepare your steaming pot by setting up the pot and bringing the water to a bowl. Wash the red snapper thoroughly and pat inside and out completely dry. On a plate large enough to hold the fish, place a few of the scallions and pieces of ginger on it.

Place the fish on top of the scallions and ginger mixture. Stuff the fish with garlic, the remaining scallions, and sliced ginger.

Season the fish with salt and pepper. Place the fish in a steam basket (plate included), cover, and steam for 15-20 minutes or until the fish is done. Do not fret if the fish is slightly leaning against the edges of the pot. As long as you can cover the top, you will be getting a good steam on the fish.

When the fish is 5 minutes from being done, prepare the sauce. Combine all the ingredients and cook over medium-low heat until the sugar has dissolved. Keep heated until the fish is ready but avoid letting the sauce boil.

Once the fish has finished steaming, top with the garnish. Pour the hot sauce over the garnish and serve.