Ginger Garlic Steamed Fish with Stir-Fried Bok Choy & Shiitake Mushrooms

About this meal

A savory, aromatic Chinese lunch featuring protein-rich steamed fish infused with ginger, garlic, and scallions, accompanied by bok choy and shiitake mushrooms stir-fried in sesame oil. This well-balanced meal supports muscle gain while keeping carbohydrates low, using fresh, whole ingredients and traditional Chinese flavors.

Ingredients

• Fresh white fish fillet (cod or sea bass) — 180g
• Fresh ginger — 15g, thinly sliced
• Garlic cloves — 2, minced
• Scallions — 2 stalks, julienned
• Low-sodium soy sauce or tamari — 2 tbsp
• Sesame oil — 1 tbsp
• Bok choy — 120g, cleaned and halved
• Shiitake mushrooms — 70g, sliced
• Black pepper — To taste
• Sea salt (optional) — To taste
• Fresh cilantro — 1 tbsp, chopped
• Lime wedge (optional) — 1, for garnish

Steps

1. 1. Rinse the fish fillet, pat dry, and place on a heatproof plate. Scatter half the sliced ginger, garlic, and scallions over the fish.
2. 2. Drizzle with 1 tbsp of low-sodium soy sauce and a few drops of sesame oil.
3. 3. Steam fish over high heat for 8-10 minutes, or until cooked through and flaky.
4. 4. Meanwhile, heat remaining sesame oil in a wok over medium heat.
5. 5. Add remaining ginger, garlic, and scallions. Sauté until fragrant.
6. 6. Add bok choy and shiitake mushrooms; stir-fry for 3-4 minutes until tender but still crisp.
7. 7. Season with a splash of soy sauce, black pepper, and cilantro.
8. 8. Serve fish topped with fresh scallions and a squeeze of lime. Serve alongside the bok choy and mushrooms.