HOW TO STEAM FISH AND VEGGIES PRESERVE NUTRIENTS | Richard in the kitchen

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while still providing richness.

cod fillets

🥗Healthier: hake

💰Cheaper: pollock

Hake is a healthier alternative with similar texture.

fresh ginger

🥗Healthier: ground ginger

💰Cheaper: none

Ground ginger is more accessible and has a longer shelf life.

asparagus

🥗Healthier: green beans

💰Cheaper: broccoli

Green beans provide similar crunch and flavor.

Pat dry the wild caught cod fillets and season both sides with salt and black pepper.

Season the fresh asparagus with salt, black pepper, and a little lemon juice.

Place lettuce in the bamboo steamer to prevent sticking and add flavor.

Put the cod on top of the lettuce and add more aromatics like lemon.

Arrange the asparagus on another leaf of lettuce in the steamer.

Cover the steamer and bring about 1-2 inches of water to a full boil.

Place the bamboo steamer in the pot, ensuring the bottom just touches the water.

Cook the fish until it reaches an internal temperature of 145 degrees Fahrenheit.

Turn off the heat and make the sauce in a skillet over medium heat with olive oil.

Add ginger and garlic to the skillet and stir until fragrant.

Add butter to the skillet and whisk until melted, then add a pinch of salt and some greenery.

Remove the sauce from heat and set aside.

After about five minutes, plate the cod and asparagus, then cover with the garlic ginger sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens