Ginger, soy sauce, and scallions flavor this Chinese Steamed Fish meal. The food takes only minutes to cook, but the chopping and cutting to prepare ingredients can be time-consuming. This recipe has very little preparation time and few ingredients making it a very speedy Chinese supper.
Here are some tips on various types of steaming equipment:
Use a one-or-two-tiered steamer. This is a large pot with one or two steaming inserts.
Use a collapsible vegetable steaming rack placed in a skillet and covered with lid.
Use a roasting pan with rack or broiler pan. Line rack with foil. Poke holes in the foil and place in roasting pan or in a large skillet. Cover tightly with foil if you do not have a lid for the pan.
Place a rack or perforated foil pie plate in a wok or other pan and cover with a lid.
Helpful Hints
- You can use any type of thin white fish fillet such as tilapia or sole.
- You can find steamed or fresh Chinese egg noodles in the produce section of the supermarket.
- You can use fresh angel hair pasta instead of Chinese egg noodles.
- You can use any type of lettuce such as romaine instead of bok choy.
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Ginger Soy Steamed Fish And Chinese Noodles
Recipe by Linda Gassenheimer
Ingredients
- 1 1/2 tablespoons low-sodium soy sauce*
- 3 tablespoons dry sherry
- 1 cup sliced scallions
- 1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger
- 2 teaspoons sesame oil
- 3/4 pound snapper fillet
- 1 small head bok choy (several leaves, about 3 cups)
- 1/4 pound steamed or fresh Chinese egg noodles
- Salt and freshly ground black pepper
Directions
Mix the soy sauce, sherry, scallions, ginger, and oil together in a bowl or self-seal plastic bag. Add the snapper and marinate 5 minutes turning the fish over once during that time. Place water in steamer bottom and bring to a boil. Line the base of steamer basket with bok choy leaves including the thick stems. Spread noodles over bok choy. Place fish on leaves and pour marinade over top. Cover with a lid and steam 5 minutes over boiling water. Sprinkle with salt and pepper to taste.
Yield 2 servings.
Per serving: 500 calories, 90 calories from fat, 10 g fat, 1.8 g saturated fat, 3 g monounsaturated fat, 110 mg cholesterol, 47 g protein, 50 g carbohydrates, 4 g dietary fiber, 4 g sugars, 580 mg sodium, 1,320 mg potassium, 550 mg phosphorus.
Exchanges: 2 starch, 3 vegetable, 5 lean protein, 1 fat.
* Look for low-sodium soy sauce, containing per tablespoon: 8 calories, 511 mg sodium.
From “Delicious One-Pot Dishes” by Linda Gassenheimer, published by the American Diabetes Association. Reprinted with permission from The American Diabetes Association. Gassenheimer’s latest book is “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals,” published by the American Diabetes Association. To order either book call 1-800-232-6733 or at www.shopdiabetes.org. Copyright 2023 Tribune Content Agency, LLC
