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Steamed Flounder with Vegetables, Ginger, and Scallion

Steamed Flounder with Vegetables, Ginger, and Scallion
Photo by Quentin Bacon, food styling by Suzanne Lenzer and prop styling by Meave Sheridan


This dish is perfect for any weekday, but it really does the trick on a Monday night to help reset after a weekend of partying. It is fresh and light, with colorful vegetables steamed alongside rolls of tender white fish. Nesting the steamed flounder on top of whole cabbage leaves before steaming allows you to collect and enjoy the delicate juices that form. A final drizzle with a soy-ginger-scallion sauce adds just the right touch of seasoning to enhance the lovely light flavors. Serve with whole-grain rice or quinoa.


Steamed Flounder with Vegetables, Ginger, and Scallion



6 large green cabbage leaves
4 small flounder fillets (about ¼ pound each)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium red bell pepper
½ pound snow peas
One 1-inch piece fresh ginger
1 scallion
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil



Set a pot of water on to boil that has a cover and can be fitted with a large steamer basket.

Arrange 4 of the large cabbage leaves in the bottom of the steamer basket. They will overlap.

Season the fish with the salt and black pepper, then roll each one up, starting at the tapered thinner end. Place each piece of rolled fish seam side down onto one of the cabbage leaves. Place the steamer basket over the boiling water and steam for 7 minutes.

Meanwhile, cut the bell pepper into matchsticks and slice the remaining 2 cabbage leaves. Add the cabbage and peppers to the steamer and steam for 2 minutes, then add the snow peas and continue steaming until the vegetables are crisp-tender and the fish is cooked through, 2 to 4 minutes more.

Meanwhile, peel and finely grate the ginger and thinly slice the scallion. Put them in a small bowl with the soy sauce and oil and stir to combine.

Using tongs, transfer the vegetables to serving plates. Then, gently slide a large spatula under each cabbage leaf to transfer the fish and cabbage together, along with as much of the collected liquid as possible, to the serving plates. Drizzle with the soy-ginger sauce.

Serving size: 1 fish fillet, 1 cup vegetables, and 2 teaspoons sauce

Calories 180; Total Fat 2.5g (Sat Fat 0g, Mono Fat 0.7g, Poly Fat 0.9g); Protein 24g; Carb 10g; Fiber 3g; Cholesterol 55mg; Sodium 380mg

Excellent Source of: Phosphorus, Protein, Selenium, Vitamin A, Vitamin B12, Vitamin C, Vitamin D

Good Source of: Fiber, Niacin, Potassium, Vitamin B6, Vitamin K

Copyright 2016 Ellie Krieger All rights reserved


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