Steamed wolffish with mind greens, soy, and sesame oil


by: Jenn

The key to this quick, healthful cooking method is judging cooking time, which is most affected by the thickness and texture of the individual fish.


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serves: 4

4 pieces (6-oz/175-g) of thick wolffish fillet (skinned)

2 slices thin of fresh ginger (peeled and cut into fine julienne)

8 small heads of bok choy

4 teaspoons toasted sesame oil

6-8 teaspoons dark soy sauce

2 green onions (halved and very finely shredded)


Nutrition Facts
Steamed wolffish with mind greens, soy, and sesame oil

Servings Per Recipe: 4

Amount per Serving

Calories: 484

  • Total Fat: 7.4 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 19.6 mg
  • Sodium: 802.9 mg
  • Total Carbs: 92.4 g
  •     Dietary Fiber: 36.9 g
  •     Sugars: 46.8 g
  • Protein: 27.7 g

how is this calculated?

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1.  Season the fish on both sides with a little salt, then place the pieces side by side in a steamer over about 1/2 inch (1 cm) of water. Sprinkle the ginger on top.

2.  Cut the heads of bok choy lengthwise into quarters and put them in a second steamer. Cover and steam the fish for 2 to 3 minutes or until just cooked through, and the bok choy for 3 to 4 minutes until tender.

3.  Put the bok choy on four warmed plates and sprinkle with the sesame oil and soy sauce. Set the fish on top. Spoon a tablespoon of the fish-steaming liquid over each piece of fish and garnish with the shredded green onion.

Cooks' note:

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