Steamed wolffish with mind greens, soy, and sesame oil
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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.
ingredients
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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)
Salt
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
preparation
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:
ALTERNATIVE FISH:Cod.
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