Steamed Fish with Ginger, Scallions & Sesame
This is a clean, delicate way to enjoy fish-it’s quick, nourishing, and pairs perfectly with sautéed bok choy or any light veggie side. Steaming keeps the fish moist while preserving all the subtle flavors. A drizzle of sesame oil and a sprinkle of scallions make it feel special without much effort.
- 2 fillets wild-caught white fish (halibut, cod, or sea bass work well)
- 1 thumb-sized piece ginger cut into thin matchsticks
- 2 scallions thinly sliced
- 1 tbsp coconut aminos or low-sodium tamari
- 1 tsp sesame oil for finishing
- 1 pinch sea salt
- a few lemon or lime wedges for serving
Prep the fish: Pat the fillets dry and place them on a heatproof plate that will fit in your steamer. Sprinkle lightly with sea salt.
Set up a steamer: Fill a wok or large skillet with 1-2 inches of water. Bring to a simmer.
Scatter ginger over the fish. Place the plate with fish into the steamer basket or directly in the wok/skillet (on a trivet above the water).
If you don’t have a steamer, you can bake the fish in a parchment packet (en papillote) at 375°F for ~12–15 minutes.
Steam gently for 8–10 minutes (depending on thickness) until the fish flakes easily.
Finish: Remove from the steamer. Drizzle with coconut aminos and a touch of sesame oil, then sprinkle with scallions.
Serve immediately with lemon or lime wedges.
Optional Add‑Ons & Swaps
- Add a few shiitake mushroom slices to the plate before steaming for extra umami and beta-glucans that support immune function.
- Swap the white fish for salmon, which is rich in anti-inflammatory omega‑3s.
For a gentle heat, sprinkle with chili flakes before serving.
Why It’s Healing – Cancer-Supportive Properties
Wild-caught fish
- Provides clean, easily digestible protein to maintain muscle mass during treatment.
- Fatty fish like salmon contain omega‑3 fatty acids, which reduce inflammation and may help improve immune response.
Ginger
- Known for its anti-inflammatory and antioxidant compounds (gingerols and shogaols).
- Research suggests ginger may help reduce nausea, support digestion, and even slow the growth of certain cancer cells in lab studies.
- Scallions (green onions)
- Part of the allium family (along with garlic), which contains sulfur compounds linked to cancer prevention.
- Support gut health by providing prebiotic fibers that feed beneficial bacteria.
Coconut aminos
- A lower-sodium, gentler alternative to soy sauce that adds flavor without heavily processed ingredients.
- Minimizes excess salt intake, which can stress the body during treatment.
Sesame oil
- Contains lignans and vitamin E, both antioxidants that help protect cells from oxidative stress.
Lemon or lime
- High in vitamin C and flavonoids, which support immunity and antioxidant defenses.
Steaming method
- Preserves delicate nutrients without adding unhealthy fats or creating harmful compounds (like those from high-heat frying).
TIP
Pair this with Sautéed Baby Bok Choy & Leeks and a small serving of quinoa or brown rice for a complete, cancer-supportive meal rich in fiber, antioxidants, and gut-friendly prebiotics.
