The Steamed Fish Recipe I Make When I’m Feeling Lazy but Craving Healthy

It’s like your fish had a spa day and returned luxuriously silky and perfectly cooked and ready for you to eat.

is loosely inspired by one of my all-time favorite fish dishes: a classic Cantonese whole steamed fish with scallions, ginger, and soy. The addition of mushrooms and Napa cabbage makes this pot o’ fish satisfying, warming, and light. I like to serve it with steamed white rice, which you can get going before you start preparing the fish.

I’m also trying to figure out how to be a more conscious consumer of seafood, and simple recipes like this are a good reminder that flavor really does start with quality, as steaming brings out the incredible taste of good, fresh fish.might not get a lot of love, especially when it comes to cooking proteins—but it creates the ideal gentle sauna environment for perfectly flaky and never dry fish—not to mention succulent chicken . If you’re not convinced yet, make this fish and get back to me.

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