Ginger & soy steamed fish
200 cals, 29p, 6c, 5f (per meal)
2 1 inch cube (10g)
1 small (3" long) (5g)
1/2 tbsp (8mL)
1/2 lbs (227g)
5 oz (142g)
3 tbsp (45mL)
1 cup(s) (237mL)
1/2 lbs (227g)
1
In a dutch oven or similar type of thick pot with a lid, add the water, soy sauce, and frozen spinach. Put the lid on and simmer the mixture over low heat for a couple minutes until the spinach has thawed completely. Stir to break apart the spinach.
2
Season fish with a pinch of salt.
3
Add ginger and green onion whites to the pot, then add the mushrooms, then top with the fish.
4
Cover the pot and steam the fish 6-8 minutes until fully cooked. Top with sesame oil and green onion greens and serve.