Steamed Fish, Vegetables And Rice Recipe

Name: Steamed Fish, Vegetables And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (7 oz) salmon cutlets; 3 None green onions, thinly sliced diagonally; 1 inch fresh ginger, peeled, julienned; 7 oz jasmine rice; 1 bunch baby bok choy, quartered, washed; None None Soy and Garlic Sauce; 1/2 cup soy sauce; 2 tsp sesame oil; 2 cloves garlic, minced; 2 tsp sugar

Servings: persons

1
Line a bamboo steamer basket with parchment paper. Place salmon cutlets on paper. Sprinkle with green onions and ginger.
2
Place bok choy in a separate basket.
3
In a large wok, bring about 2 inches of water to a boil over high heat. Reduce heat and add rice.
4
Whisk together soy sauce, sesame oil, garlic and sugar. Place steamer basket with fish onto wok over water. Drizzle fish with a little soy and garlic sauce, cover with lid and steam for 10 mins. Check water level and add more boiling water, if necessary.
5
Remove lid and place bok choy basket over fish. Cover and continue to steam for 2-3 mins, until fish is cooked to your liking and bok choy and rice are tender. Remove baskets from wok. Transfer rice to serving bowls. Serve fish, vegetables and rice drizzled with remaining sauce.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (7 oz) salmon cutlets, 3 None green onions, thinly sliced diagonally, 1 inch fresh ginger, peeled, julienned, 7 oz jasmine rice, and more.

Yes, Steamed Fish, Vegetables And Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steamed Fish, Vegetables And Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions