Chinese steamed fish with spinach and noodles - The Buffalo News
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Chinese steamed fish with spinach and noodles

Juicy, moist, flavorful fish is a Chinese specialty. Their method of steaming helps preserve the delicate flavor and texture, while adding flavor with their sauces and vegetables.

This fish is steamed on a dinner plate to hold the juices and sauce. You will need a pot that is wide enough to hold the plate. I find the easiest thing to do at home is place a vegetable steamer opened as flat as possible in a large pot. The plate can then sit on the steamer. Or, you can place the plate on a meat rack in a roasting pan that has a cover.

Helpful hints

• Fresh Chinese noodles can be found in the produce department of most supermarkets. Angel hair pasta can be used instead.

• Chopped fresh ginger is used in both recipes. Chop at one time and divide accordingly.

• A quick way to chop ginger is to peel, cut into chunks and press through a garlic press with large holes. Press over food or bowl to catch juices as ginger is pressed. The ginger pulp will not go through a small garlic press. Just the juice is enough to flavor the dish.


Place water for Chinese noodles on to boil. Steam fish. While fish steams, make Chinese noodles and spinach.

Chinese Steamed Fish

¾ pound flounder fillet (yellow tail, snapper, sole can be used)

1 cup thinly sliced button mushrooms

4 scallions, thinly sliced

2 teaspoon chopped fresh ginger

3 tablespoons dry sherry

1 teaspoon low-sodium soy sauce

1 teaspoon sesame oil

Rinse the fish, pat dry and place on plate that will fit in a steamer. Place vegetables and ginger on top of fish. Mix sherry, soy sauce and sesame oil together. Pour over fish. Bring the water in the steamer to a boil, place the plate on a steaming rack and cover. Steam vigorously for 5 minutes. Remove from steamer and serve. Makes 2 servings.

Per serving: 217 calories, 4g fat, no saturated fat, 89mg cholesterol, 33g protein, 6g carbohydrates, 1g dietary fiber, 3g sugars, 249mg sodium.

Spinach and Noodles

¼ pound fresh Chinese egg noodles

1 teaspoon sesame oil

1 tablespoon chopped fresh ginger

1 medium clove garlic, crushed

1 10-ounce bag washed, ready-to-eat spinach

2 tablespoons low- sodium soy sauce


Fresh-ground black pepper

Bring saucepan half-full of water to a boil. Add the noodles and simmer 3 minutes or until soft but not sticky. Drain. Heat the oil in the same pan and add the ginger and garlic. Let cook a few seconds and add the spinach. Pour soy sauce over the spinach. Add the noodles and toss with the spinach, breaking up the spinach leaves with the side of the spoon. Add salt and pepper to taste. Spoon onto plate with fish and serve.

Makes 2 servings.

Per serving: 269 calories, 5.1g fat, 1g saturated fat,48mg cholesterol, 11.2g protein, 45.7g carbohydrates, 3.9g dietary fiber, 3g sugars, 606mg sodium.

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