Steamed Fish and Bok Choy with Garlic and Ginger

Yes, of course you can make this spunky 15-minute healthy meal with tofu instead of fish. Or halibut fillets instead of salmon steaks, which is what I usually do. Or any white fish, really. But lest you think that lean-protein-of-choice steamed with bok choy sounds too dull and virtuous, let me assure you that this dish is all about the zippy sauce. In fact, be sure to make some rice to sop it all up. (Brown rice is in keeping with the virtuous theme and usually my preference, but it makes this a 45-minute meal instead. You do what you like.)

Steamed Fish and Bok Choy with Garlic and Ginger (adapted from a recipe that came in a Nash’s Farm share box in 2008): First, make that sauce: in a small bowl, combine 3 pressed cloves of garlic, 1 Tb. grated fresh ginger (I like my Microplane grater for ginger), 3 Tb. lemon juice, 1 Tb. soy sauce, and 1 Tb. olive oil. Whisk and set aside.

Pile a steamer basket with baby bok choy and top with fish or tofu. Bring the water in the steamer to a simmer and steam until fish or tofu is cooked, which could be as little as three minutes for a thin fish fillet or possibly 10 minutes or longer for a thick piece. (If you’re using tofu, steam for 5-10 minutes, until the texture is as firm as you’d like.)

Serve fish and greens alongside brown rice, drizzled generously with the dressing. Garnish with chopped green onions if desired.


6 thoughts on “Steamed Fish and Bok Choy with Garlic and Ginger

  1. StefanGourmet

    I love my microplane for ginger, too! (I also like the story about how a woman started using a tool from her husband’s toolshed for cooking. I’ve already moved a rubber hammer to the kitchen and a blowtorch is to follow soon.)

    The dish looks lovely. I’ve made something similar with turbot but not yet with salmon, so that’s something to try. I’ll probably cook the salmon sous-vide and stir-fry the bok choy though ;-)


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