Steamed Tilapia with Ginger and Scallion

Flaky tilapia fillets lightly steamed with fragrant ginger and scallions, then drizzled with a savory soy sauce dressing. A light, healthy, and incredibly quick complete meal, served with jasmine rice and vibrant bok choy.

• Prep: 8 min
• Cook: 20 min
• Total: 28 min
• Servings: 4
• Cuisine: Cambodian
• Difficulty: Easy
• Cost: $4.93/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Halal
• High-Protein
• Low-Sugar

Tags

• steam
• healthy
• quick
• fresh
• savory
• tangy

Ingredients

• 1.5 pound tilapia fillets
• 1 fresh ginger (inch, julienned)
• 2 green onions (thinly sliced, white and green parts separated)
• 3 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.5 teaspoon sugar
• 1 tablespoon olive oil
• 1.5 cup jasmine rice (uncooked)
• 3 cup water
• 1 pound bok choy (trimmed and halved lengthwise)

Instructions

1. Wash the jasmine rice thoroughly. In a rice cooker or medium saucepan, combine the jasmine rice and water. Cook according to package directions or until all water is absorbed and rice is tender, about 20 minutes.
2. While rice cooks, prepare the fish: pat tilapia fillets dry with paper towels. Arrange them in a single layer in a steamer basket or on a heat-proof plate that fits inside a large pot or wok.
3. Scatter the julienned fresh ginger and white parts of the sliced green onions over the fish.
4. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sugar to make the dressing.
5. Bring about 1 inch of water to a boil in the large pot or wok. Place the steamer basket/plate with fish inside, cover, and steam for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
6. During the last 3-4 minutes of steaming the fish, add the bok choy to the steamer basket to cook until vibrant green and tender-crisp.
7. Carefully remove the steamed fish and bok choy. Divide the rice, fish, and bok choy among serving plates. Drizzle the dressing evenly over the fish and vegetables, then sprinkle with the green parts of the sliced green onions.

Notes

Overcooked fish can be dry, so watch it closely. For extra zest, you can add a thin slice of lime to the fish while steaming.

Nutrition (per serving)

• Calories: 420
• Protein: 40.2 g
• Carbohydrates: 45.7 g
• Fat: 8.5 g
• Fiber: 4.1 g
• Sodium: 760 mg
• Saturated Fat: 1.4 g
• Sugar: 4.8 g
• Cholesterol: 60 mg