Steamed Fish with Ginger and Scallions, served with stir-fried bok choy and jasmine rice

Step 1: Prepare the Fish

Place the fish fillets on a heatproof plate or dish that will fit inside your steamer. Top with half of the ginger slices and the white parts of the scallions.

• 1.5 pounds white fish fillets
• 2 inches ginger (fresh, peeled and thinly sliced)
• 2 stalks scallions (white parts separated)

Step 2: Steam the Fish

Bring water to a boil in a steamer. Place the plate with the fish into the steamer, cover, and steam for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time will depend on the thickness of the fillets.

• Prepared fish from step 1

Step 3: Prepare the Rice

While the fish is steaming, cook the jasmine rice according to package directions.

• 2 cups jasmine rice

Step 4: Stir-fry the Bok Choy

Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and the remaining ginger and stir-fry for about 30 seconds until fragrant.

• 1 tablespoon vegetable oil
• 2 cloves garlic (minced)
• 2 inches ginger (fresh, peeled and thinly sliced)

Step 5: Cook the Bok Choy

Add the chopped bok choy to the wok and stir-fry until it wilts and becomes tender-crisp, about 3-5 minutes.

• 8 ounces bok choy (chopped)

Step 6: Season the Bok Choy

Stir in the soy sauce, sesame oil, salt, and white pepper into the bok choy. Toss to combine and cook for another minute.

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Step 7: Finish the Fish

Once the fish is steamed, carefully remove the plate from the steamer. Pour off any excess liquid that has accumulated on the plate. Top the fish with the green parts of the scallions.

• Steamed fish from step 2
• 2 stalks scallions (green parts separated)

Step 8: Serve

Serve the steamed fish immediately with the stir-fried bok choy and jasmine rice.

• Steamed fish from step 7
• Stir-fried bok choy from step 6
• Cooked jasmine rice from step 3