You probably can’t see the fish buried underneath all the veggies pile but this is one of my favorite dish to make because it’s easy and I only have to make one dish to get a balance meal for my family of 2+1.
Not only it is simple, quick and enjoyable by even my little tot, you can also substitute with whatever white fish and veggies you like as long as you don’t overcook them and having to time when to add in the vegetables during the steaming process is important.
6-7 ounces of white fish fillet (Here I used red snapper)
One large heirloom tomatoes/ or two medium red tomatoes (half then sliced)
1 cup broccoli florets
1/2 cup broccoli stems sticks (remove the outer skin, then julienne)
1/2 tablespoon sliced ginger
One cup chopped cilantro
1/4 cup low sodium chicken stocks
1/4 teaspoon sesame oil
1/2 teaspoon soy sauce
1/4 teaspoon salt
1/4 teaspoon white pepper powder
- Place the fish fillet in the center of a round deep dish, add in ginger, sprinkle on top the salt, white pepper powder, and pour over the soy sauce and sesame oil.
- Arrange the tomatoes slices on the side into a fan shape. Add in the chicken stocks
- Add water to a steamer and bring to a boil, place the dish inside the steamer and steam about 15 minutes.
- Arrange the broccoli sticks in the middle and broccoli florets on the side using chopstick to prevent being burn by the steam. Steam for additional 5 minutes
- Turn of the heat, and add in cilantro in the middle. Cover for another one minute.
- Garnish with roasted garlic and garlic oil. (optional)