Ginger White Fish & Cabbage

Use any firm white fish you like in this ginger white fish and cabbage recipe—halibut, cod and sea bass would all work well. Steaming the fish results in tender and moist fillets. The crispy garlic-chile oil adds delicious spice; if you prefer a milder flavor, use red Fresno chile instead of Thai chile.

Nutrition Information

193 Calories

40g Carbohydrates

27g Protein

468mg Potassium

3g Fiber

1g Sugar

Ingredients

6 cups sliced napa cabbage
5 ounces mixed fresh mushrooms, sliced
4 (6 ounce) firm white fish fillets, such as halibut, sea bass or cod
¼ teaspoon salt
1 (3 inch) piece fresh ginger, peeled and thinly sliced into matchsticks, divided
3 tablespoons lower-sodium soy sauce
2 tablespoons Shaoxing rice wine
¼ teaspoon granulated sugar
1 tablespoon neutral oil, such as canola or avocado
2 teaspoons toasted sesame oil
3 cloves garlic, thinly sliced
1 Thai chile or red Fresno chile, stemmed, seeded and thinly sliced
¼ cup thinly sliced scallions
2 teaspoons toasted sesame seeds