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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.

30 minMediumServes 4240 cal/serving

ChineseDinnerStovetopDASHPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

  • 4 tilapia fillets (about 6 oz each)
  • 4 heads baby bok choy, halved lengthwise
  • 2 tbsp fresh ginger, peeled, minced
  • 4 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

  1. 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.

  2. 2

    Season 4 tilapia fillets (about 6 oz each) on both sides with 1/4 tsp white pepper.

  3. 3

    Scatter half the 2 tbsp peeled, minced fresh ginger and half the 4 minced garlic cloves over the plate. Lay the tilapia on top and scatter 4 heads halved lengthwise baby bok choy around the fish.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Questions

How long does Ginger Garlic Steamed Tilapia with Bok Choy keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Ginger Garlic Steamed Tilapia with Bok Choy?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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