Ginger Garlic Steamed Tilapia with Bok Choy
Delicate tilapia fillets steamed over aromatics until silky, then finished with a fragrant ginger-garlic sauce and crisp bok choy — a light, low-sodium DASH dinner in under 30 minutes.
Ingredients
- 4 fillets tilapia fillets (about 6 oz each)
- 4 heads baby bok choy, halved lengthwise
- 2 tbsp fresh ginger, peeled, minced
- 4 cloves garlic cloves, minced
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 2 tsp toasted sesame oil
- 2 tsp rice vinegar
- 2 tbsp neutral oil (avocado or canola)
- 4 scallions (green onions), thinly sliced
- 1/4 tsp white pepper
- 2 cups water (for steaming)
Instructions
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1
Set up a steamer: pour 2 cups water (for steaming) into a wide skillet or wok with a lid, bring to a boil over medium-high heat, and set a heatproof plate or steamer rack inside.
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2
Season 4 fillets tilapia fillets (about 6 oz each) on both sides with 1/4 tsp white pepper.
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3
Scatter half the 2 tbsp peeled, minced fresh ginger and half the 4 cloves minced garlic cloves over the plate. Lay the tilapia on top and scatter 4 heads halved lengthwise baby bok choy around the fish.
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4
Cover tightly and steam for 8 to 10 minutes, until the tilapia reaches an internal temperature of 145°F (63°C) and flakes easily.
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5
While the fish steams, whisk together 3 tbsp low-sodium soy sauce (or tamari for gluten-free), 2 tsp toasted sesame oil, 2 tsp rice vinegar, and the remaining ginger and garlic in a small bowl.
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6
Heat 2 tbsp neutral oil (avocado or canola) in a small pan over high heat until just smoking. Remove the tilapia and bok choy to a serving platter.
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7
Pour the soy-ginger mixture over the fish, then carefully drizzle the hot oil over the top — it will sizzle and bloom the aromatics. Garnish with 4 thinly sliced scallions (green onions) and serve immediately over steamed rice.