Ginger Garlic Steamed Tilapia with Bok Choy

Name: Ginger Garlic Steamed Tilapia with Bok Choy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
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)

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

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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

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

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

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

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

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

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.

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Questions

What internal temperature should Ginger Garlic Steamed Tilapia with Bok Choy reach?

For Ginger Garlic Steamed Tilapia with Bok Choy, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

Do I need any special equipment for Ginger Garlic Steamed Tilapia with Bok Choy?

Beyond a knife and a board, the method uses a wok (step 1) and a steamer basket (step 1). If you do not have one, your widest skillet over the hottest burner stands in for the wok.

What can I use instead of rice vinegar in Ginger Garlic Steamed Tilapia with Bok Choy?

The entry for Ginger Garlic Steamed Tilapia with Bok Choy calls for 2 tsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use a different white fish instead of the tilapia in Ginger Garlic Steamed Tilapia with Bok Choy?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Ginger Garlic Steamed Tilapia with Bok Choy uses 4 tilapia fillets (about 6 oz each).

Does Ginger Garlic Steamed Tilapia with Bok Choy contain sesame?

Yes: 2 tsp toasted sesame oil. The full allergen list for this entry is fish and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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