This is the main content.
Cantonese-Style Steamed Fish
Recipes
Cantonese-Style Steamed Fish
4 servings
30 minutes total

Ingredients

  • 1 bunch fresh cilantro (about 1 cup), coarsely chopped
  • 8 oz bok choy (about 4 stalks), coarsely chopped
  • 1 tablespoon fresh ginger, peeled and chopped
  • 4 large fresh green onions, sliced
  • 4 tablespoons reduced-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 4 tablespoons water
  • 4 white fish fillets (such as tilapia, cod, or haddock), about 1 ½ lb
  • 1 (10-oz) bag frozen brown rice

Steps

    1. Chop cilantro and bok choy. Peel ginger and chop. Slice green onions into 1-inch pieces. Combine soy sauce, oil, and sugar; set mixture aside.
    2. Place ginger, bok choy, cilantro, onions, and water in pan; bring to a simmer on medium. Cover and simmer 8 more minutes. Nestle fish in pan with vegetables; add soy mixture over fish. Reduce heat to medium-low; cover and steam 5–6 minutes and until fish is 145°F.
    3. Microwave rice following package instructions. Serve fish and vegetables over rice with pan sauce.

Amount per ¼ recipe serving: Calories 280, Total Fat 5g, Sat Fat 0.5g, Trans Fat 0g, Chol 95mg, Sodium 720mg, Total Carb 22g, Fiber 2g, Sugars 3g, Protein 33g, Calc 10%, Vitamin A 60%, Vitamin C 35%, Iron 15%