taiwanese

Black Bean and Ginger Steamed Fish with Rice

This simmered dish pairs white rice, uncooked with white fish fillet, black bean garlic sauce and ginger, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

87 g Carbohydrates

10 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

82g white rice, uncooked 299 kcal
201g white fish fillet (cod or tilapia) 201 kcal
20g black bean garlic sauce 26 kcal
14g ginger, julienned 11 kcal
9g soy sauce 6 kcal
9g rice wine 12 kcal
4g sugar 15 kcal
146g bok choy, halved 29 kcal
5g sesame oil 44 kcal
1g salt 0 kcal

Cooking instructions

Rinse rice and cook with 240 ml water; keep warm.
black bean garlic saucesoy saucerice winesugar
Stir together black bean garlic sauce, soy sauce, rice wine, and sugar.
white fish fillet (cod or tilapia)ginger
Place fish on a heatproof plate. Scatter ginger over the fish and spoon sauce on top.
white fish fillet (cod or tilapia)
Set up a steamer (or a rack in a covered wok with simmering water). Steam fish 8-10 minutes until it flakes easily.
white fish fillet (cod or tilapia)bok choysesame oilsalt
While fish steams, toss bok choy with sesame oil and a pinch of salt; microwave 2 minutes or briefly blanch.
white fish fillet (cod or tilapia)bok choy
Serve fish and bok choy with rice; spoon any plate juices over the rice.