Low FODMAP Steamed Whole Fish with Ginger, Scallions is a variation of a Chinese/Thai style dish. You can opt for pretty much any flaky white fish like sea bass, red snapper or flounder. Steaming the fish on the bone helps retain its rich and succulent flavor. It’s great served with brown rice or quinoa and a side of Baby Bok Choy with Oyster Sauce.
Optional: if the sight of the fish head freaks your guests out, you can remove and fillet first before topping with the vegetables and sauce.
I use the: Vonshef Bamboo Steamer and Cook Standard Wok (but any good quality wok that heats fast and evenly will do).
Leave a Reply