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Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6cupssliced napa cabbage5ouncesmixed fresh mushrooms, sliced4(6 ounce)firm white fish fillets, such as halibut, sea bass or cod¼teaspoonsalt1(3 inch) piecefresh ginger, peeled and thinly sliced into matchsticks, divided3tablespoonslower-sodium soy sauce2tablespoonsShaoxing rice wine¼teaspoongranulated sugar1tablespooncanola oil2teaspoonstoasted sesame oil3clovesgarlic, thinly sliced1Thai chileorred Fresno chile, stemmed, seeded and thinly sliced¼cupthinly sliced scallions2teaspoonstoasted sesame seeds
Cook Mode(Keep screen awake)
Ingredients
6cupssliced napa cabbage
5ouncesmixed fresh mushrooms, sliced
4(6 ounce)firm white fish fillets, such as halibut, sea bass or cod
¼teaspoonsalt
1(3 inch) piecefresh ginger, peeled and thinly sliced into matchsticks, divided
3tablespoonslower-sodium soy sauce
2tablespoonsShaoxing rice wine
¼teaspoongranulated sugar
1tablespooncanola oil
2teaspoonstoasted sesame oil
3clovesgarlic, thinly sliced
1Thai chileorred Fresno chile, stemmed, seeded and thinly sliced
¼cupthinly sliced scallions
2teaspoonstoasted sesame seeds
DirectionsBring 1 inch water to a boil in a large saucepan or wok fitted with a steamer basket over medium-high heat. Arrange cabbage in the basket; top with mushrooms. Nestle fish into the vegetables. Sprinkle with salt and top with 2 tablespoons ginger. Steam over medium-high heat until the vegetables are tender and the fish is cooked through and flakes easily when tested with a fork, 8 to 10 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanMeanwhile, whisk soy sauce, rice wine and sugar in a small bowl.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanHeat canola oil and sesame oil in a small skillet over medium-high heat. Add garlic, chile and the remaining 1 tablespoon ginger. Cook, stirring often, until golden and crispy, about 1 minute.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTransfer the vegetables and fish to a platter. Pour the soy sauce mixture over the vegetables and fish; top with the crispy aromatics and hot oil. Sprinkle with sliced scallions and sesame seeds.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanEquipmentSteamer basketOriginally appeared: EatingWell.com, January 2023
Directions
Bring 1 inch water to a boil in a large saucepan or wok fitted with a steamer basket over medium-high heat. Arrange cabbage in the basket; top with mushrooms. Nestle fish into the vegetables. Sprinkle with salt and top with 2 tablespoons ginger. Steam over medium-high heat until the vegetables are tender and the fish is cooked through and flakes easily when tested with a fork, 8 to 10 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanMeanwhile, whisk soy sauce, rice wine and sugar in a small bowl.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanHeat canola oil and sesame oil in a small skillet over medium-high heat. Add garlic, chile and the remaining 1 tablespoon ginger. Cook, stirring often, until golden and crispy, about 1 minute.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanTransfer the vegetables and fish to a platter. Pour the soy sauce mixture over the vegetables and fish; top with the crispy aromatics and hot oil. Sprinkle with sliced scallions and sesame seeds.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanEquipmentSteamer basket
Bring 1 inch water to a boil in a large saucepan or wok fitted with a steamer basket over medium-high heat. Arrange cabbage in the basket; top with mushrooms. Nestle fish into the vegetables. Sprinkle with salt and top with 2 tablespoons ginger. Steam over medium-high heat until the vegetables are tender and the fish is cooked through and flakes easily when tested with a fork, 8 to 10 minutes.
Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Meanwhile, whisk soy sauce, rice wine and sugar in a small bowl.
Heat canola oil and sesame oil in a small skillet over medium-high heat. Add garlic, chile and the remaining 1 tablespoon ginger. Cook, stirring often, until golden and crispy, about 1 minute.
Transfer the vegetables and fish to a platter. Pour the soy sauce mixture over the vegetables and fish; top with the crispy aromatics and hot oil. Sprinkle with sliced scallions and sesame seeds.
Equipment
Steamer basket
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)283Calories9gFat10gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
