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15Ingredients
45Minutes
500Calories
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Description
Ever heard of the "blades of grass" cut? You'll learn this technique and more when making this fragrant Chinese dish that uses Jet's quick oven-steaming method — no special equipment required.
Ingredients
US|METRIC
4 SERVINGS
- 4 baby bok choy
- 3 scallions
- 2 inches fresh ginger
- 3 Tbsp. lite soy sauce
- 4 Tbsp. water
- 1 Tbsp. chicken bouillon powder
- 1 tsp. toasted sesame oil (for sauce)
- 2 tsp. sugar
- vegetable oil cooking spray
- 2 1/2 lb. halibut fillets (patted dry)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 4 chinese black mushrooms (dried, soaked in warm water until soft then sliced thin, or fresh shiitake mushrooms, sliced)
- 2 Tbsp. canola oil
- 2 Tbsp. toasted sesame oil (for fish)
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Directions
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1410mg59% |
| Potassium2000mg57% |
| Protein66g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A230% |
| Vitamin C180% |
| Calcium40% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
mike00004 5 months ago
Fantastic, will definitely cook again! I used regular soy sauce and a bit less sugar and it still came out incredibly flavorful. Also, I had the oven on at 350 for 15 minutes and the halibut was only ~110 f. Put it back in without the aluminum and cling wrap for 5 minutes and the halibut cooked up perfectly. Overall a great way to cook delicate white fish and will be looking to replicate this with other marinades and combinations.
Emily a year ago
we had to cook this for much longer than instructed, but it went well once we realized that the instructions are for two 1/2 lbs fishes and not a total of 2.5 lbs of fish.
Justus Gochenour 2 years ago
This was easy enough to follow and turned out really good! As others have said, I also had to cook mine closer to 30 minutes and I used a glass baking dish. This is a very light but good flavored dish and the ginger really does take away a lot of the “fishy” flavor. I’m not a huge fan of fish but this I would eat again!
Rummel 2 years ago
The dish was perfect for my husband! He dislikes the fishy taste of fish and seafood. Adding ginger root made him enjoy the dish without having to add tartar sauce! Also, the plastic wrap, to my surprise, did not melt to the baking dish! I am looking forward to learning new techniques to make more delicious and diverse meals!
#cookingfor2
Jen P 4 years ago
New regular dinner for us! Have made it a few times and it so tasty and simple.
I have never managed to use the plastic wrap without it melting. Error on my part I am sure. Now I just tightly wrap with aluminum foil only and it always tastes great.
A couple of times I have not had baby bok choy on hand so have used other greens instead. Belgian endive works especially well.
Watts 4 years ago
Pretty tasty and we learned a few things from the video, too. It took 35 min to steam the fish, but maybe because we had to use a skillet, since there was no baking dish available in our rental unit.