Name: Steamed white fish and ginger greens
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 2 cups water; 4 oz Atlantic cod fillet, patted dry; 5 oz baby bok choy, halved lengthwise; 1 1/2 tbsp fresh ginger, peeled and julienned; 2 tsp tamari; 3/4 tsp sesame oil; 1/4 tsp salt

Nutrition

Per serving

313 calories

Protein: 24g; 31% of calories
Carbs: 44g; 56% of calories
Fat: 5g; 13% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 20 min

In a small saucepan, combine the jasmine rice, half the salt, and 1/2 cup of water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, fill a large pot with the remaining water and bring to a boil. Place a steamer basket inside. Season the cod with the remaining salt and place it in the basket. Scatter half the ginger over the fish and arrange the bok choy around it. Cover and steam for 6 to 8 minutes. Done when fish flakes easily and is opaque, 145°F.
In a small bowl, whisk the tamari, sesame oil, and remaining ginger. Fluff the rice with a fork and transfer it to a plate. Top with the steamed cod and bok choy, then drizzle the tamari dressing over the fish.

Nutrition

Ingredients

Instructions

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