Chinese Steamed Fish with Soy-Ginger Sauce (Healthy Lunch Recipe)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs) 4 tbsp soy sauce 3 tbsp fresh ginger, finely chopped 2 cloves garlic, minced 2 tsp honey 2 tsp sesame oil 1 tsp cornstarch Salt and pepper, to taste 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots) 2 tbsp olive oil Fresh cilantro, for garnish

Instructions

1. Prepare the fish: Rinse the fish under cold water and pat dry with paper towels. Season with salt and pepper to taste. Set aside.
2. Prepare the sauce: In a small bowl, whisk together soy sauce, ginger, garlic, honey, sesame oil, and cornstarch until well combined. Set aside.
3. Steam the fish: Place the fish on a steaming rack or trivet in a steamer basket, then place the basket over boiling water in a large pot. Cover and steam for 10 12 minutes, or until the fish flakes easily with a fork.
4. While the fish is steaming, heat olive oil in a pan over medium heat. Add mixed vegetables and sauté until tender, about 5 7 minutes. Season with salt and pepper to taste.
5. Remove the fish from the steamer and place it on a serving plate. Spoon the prepared sauce over the top of the fish.
6. Serve the fish alongside the sautéed vegetables, garnishing with fresh cilantro.

Chef’s Insight

Use a thermometer to ensure the fish is cooked through, reaching an internal temperature of 145°F (63°C) Serve with steamed jasmine rice for a complete meal

Notes

Adjust the heat to prevent overcooking or drying out the fish Feel free to experiment with different types of fish and vegetables for a personalized dish