Nutritional Wisdom with Carly Pollack

Steamed Fish with Spicy Sesame Oil

Gwyneth Paltrow's It's All Good Cookbook

2 6oz fillets white fish (flounder, sole, cod, snapper, etc.)
coconut aminos
hot toasted sesame oil
4 cabbage leaves (optional)

Half-fill a wide shallow saucepan with water and bring to a boil. Turn the heat to low, set a bamboo steamer inside the saucepan, and line the steamer with a piece of parchment, a few cabbage or lettuce leaves, or a plate (all of these will keep the fish from sticking). Place the fish in the prepared steamer, cover, and cook until the fish is opaque and flakes nicely when nudged with a paring knife, about 5 to 10 minutes, depending on the thickness of the fillets. Transfer the fish to a serving platter and finish it with a few drops of coconut aminos and sesame oil.

2 Servings