Diabetes Quick Fix: Ginger-Soy Steamed Fish and Chinese Noodles

Linda Gassenheimer

Ginger, soy sauce and scallions flavor this Chinese Steamed Fish meal. The food takes only minutes to cook, but the chopping and cutting to prepare ingredients can be time-consuming. This recipe has very little preparation time and few ingredients making it a very speedy Chinese supper.

Ginger Soy Steamed Fish and Chinese Noodles


Recipe by Linda Gassenheimer

1 1/2 tablespoons low-sodium soy sauce*

3 tablespoons dry sherry

1 cup sliced scallions

1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger

2 teaspoons sesame oil

3/4 pound snapper fillet

1 small head bok choy (several leaves, about 3 cups)

1/4 pound steamed or fresh Chinese egg noodles

Salt and freshly ground black pepper

Mix the soy sauce, sherry, scallions, ginger and oil together in a bowl or self-seal plastic bag. Add the snapper and marinate 5 minutes turning the fish over once during that time. Place water in steamer bottom and bring to a boil. Line the base of steamer basket with bok choy leaves including the thick stems. Spread noodles over bok choy. Place fish on leaves and pour marinade over top. Cover with a lid and steam 5 minutes over boiling water. Sprinkle with salt and pepper to taste.

Yield 2 servings.

Per serving: 500 calories, 90 calories from fat, 10 g fat, 1.8 g saturated fat, 3 g monounsaturated fat, 110 mg cholesterol, 47 g protein, 50 g carbohydrates, 4 g dietary fiber, 4 g sugars, 580 mg sodium, 1,320 mg potassium.

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