Steamed Fish with Soy and Sesame Bok Choy and Japanese Eggplant
Steamed Fish with Soy and Sesame Bok Choy and Japanese Eggplant
Ingredients
For the Steamed Fish
- 1 1/2 pounds white fish fillets, such as cod, halibut, or tilapia
- 2 tablespoons fresh ginger, julienned
- 2 scallions, sliced into 2-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 lime, juiced
- 1/4 cup cilantro, fresh, chopped, for garnish
For the Soy and Sesame Bok Choy and Japanese Eggplant
- 1 pound bok choy, trimmed and halved lengthwise
- 2 Japanese eggplants, sliced into 1/2-inch rounds
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the steaming setup: Fill a large pot or wok with about 1 inch of water. Place a steaming basket or rack inside, ensuring the water level is below the basket. Bring the water to a boil over high heat.
⏱️ 5 min
- 2
While the water is heating, prepare the fish: Pat the fish fillets dry with paper towels. Arrange them in a single layer on a heatproof plate that fits inside your steaming basket. Sprinkle half of the julienned ginger and half of the sliced scallions over the fish.
⏱️ 5 min
- 3
Steam the fish: Carefully place the plate with the fish into the steaming basket. Cover the pot tightly and steam for 8-12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
⏱️ 10 min
- 4
While the fish is steaming, prepare the bok choy and eggplant: In a small bowl, whisk together 3 tablespoons soy sauce, rice vinegar, 1 tablespoon sesame oil, and granulated sugar. Set aside.
⏱️ 3 min
- 5
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced Japanese eggplant and cook for 3-5 minutes per side, until tender and lightly browned. Remove from the skillet and set aside.
⏱️ 8 min
- 6
Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant. Add the halved bok choy, cut-side down, and cook for 2-3 minutes until slightly softened. Flip the bok choy and cook for another 2 minutes. Add the cooked eggplant back to the skillet.
⏱️ 7 min
- 7
Pour the prepared soy-sesame sauce over the bok choy and eggplant. Toss gently to coat and cook for 1-2 minutes more, allowing the sauce to slightly reduce and coat the vegetables.
⏱️ 2 min
- 8
Finish the fish: Once the fish is cooked, carefully remove the plate from the steamer. Drizzle the steamed fish with 2 tablespoons soy sauce, 1 teaspoon sesame oil, and lime juice. Garnish with the remaining julienned ginger, sliced scallions, and fresh chopped cilantro.
⏱️ 2 min
- 9
Serve the steamed fish immediately, alongside the soy and sesame bok choy and Japanese eggplant. Sprinkle the vegetables with toasted sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Fish with Soy and Sesame Bok Choy and Japanese Eggplant
For the Steamed Fish
- 1 1/2 pounds white fish fillets, such as cod, halibut, or tilapia
- 2 tablespoons fresh ginger, julienned
- 2 scallions, sliced into 2-inch pieces
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 lime, juiced
- 1/4 cup cilantro, fresh, chopped, for garnish
For the Soy and Sesame Bok Choy and Japanese Eggplant
- 1 pound bok choy, trimmed and halved lengthwise
- 2 Japanese eggplants, sliced into 1/2-inch rounds
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Prepare the steaming setup: Fill a large pot or wok with about 1 inch of water. Place a steaming basket or rack inside, ensuring the water level is below the basket. Bring the water to a boil over high heat.
⏱️ 5 min - 2
While the water is heating, prepare the fish: Pat the fish fillets dry with paper towels. Arrange them in a single layer on a heatproof plate that fits inside your steaming basket. Sprinkle half of the julienned ginger and half of the sliced scallions over the fish.
⏱️ 5 min - 3
Steam the fish: Carefully place the plate with the fish into the steaming basket. Cover the pot tightly and steam for 8-12 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
⏱️ 10 min - 4
While the fish is steaming, prepare the bok choy and eggplant: In a small bowl, whisk together 3 tablespoons soy sauce, rice vinegar, 1 tablespoon sesame oil, and granulated sugar. Set aside.
⏱️ 3 min - 5
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced Japanese eggplant and cook for 3-5 minutes per side, until tender and lightly browned. Remove from the skillet and set aside.
⏱️ 8 min - 6
Add the minced garlic to the same skillet and sauté for 30 seconds until fragrant. Add the halved bok choy, cut-side down, and cook for 2-3 minutes until slightly softened. Flip the bok choy and cook for another 2 minutes. Add the cooked eggplant back to the skillet.
⏱️ 7 min - 7
Pour the prepared soy-sesame sauce over the bok choy and eggplant. Toss gently to coat and cook for 1-2 minutes more, allowing the sauce to slightly reduce and coat the vegetables.
⏱️ 2 min - 8
Finish the fish: Once the fish is cooked, carefully remove the plate from the steamer. Drizzle the steamed fish with 2 tablespoons soy sauce, 1 teaspoon sesame oil, and lime juice. Garnish with the remaining julienned ginger, sliced scallions, and fresh chopped cilantro.
⏱️ 2 min - 9
Serve the steamed fish immediately, alongside the soy and sesame bok choy and Japanese eggplant. Sprinkle the vegetables with toasted sesame seeds before serving.
⏱️ 1 min