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Cantonese-Style Steamed Fish

Cantonese-Style Steamed Fish
Total Time:
30 minutes


1 bunch fresh cilantro (about 1 cup), coarsely chopped
8 oz bok choy (about 4 stalks), coarsely chopped
1 tablespoon fresh ginger, peeled and chopped
4 large fresh green onions, sliced
4 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
2 teaspoons sugar
4 tablespoons water
4 white fish fillets (such as tilapia, cod, or haddock), about 1 1/2 lb
1 (10-oz) bag frozen brown rice


  1. Chop cilantro and bok choy. Peel ginger and chop. Slice green onions into 1-inch pieces. Combine soy sauce, oil, and sugar; set mixture aside.
  2. Place ginger, bok choy, cilantro, onions, and water in pan; bring to a simmer on medium. Cover and simmer 8 more minutes. Nestle fish in pan with vegetables; add soy mixture over fish. Reduce heat to medium-low; cover and steam 5–6 minutes and until fish is 145°F.
  3. Microwave rice following package instructions. Serve fish and vegetables over rice with pan sauce.

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Nutritional Information

CALORIES (per 1/4 recipe) 280kcal; FAT 5.00g; SAT FAT 0.50g; TRANS FAT 0.00g; CHOL 95mg; SODIUM 720mg; CARB 22g; FIBER 2.00g; SUGARS 3g; PROTEIN 33g; CALC 10%; VIT A 60%; VIT C 35%; IRON 15%

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