Steamed Fish & Veggies

Fresh ginger. Who knew?

I decided to do more cooking this year – especially trying out new recipes, new spices, and new methods. I’ve tried a few things thus far, but just haven’t taken the time to share them with you.

I’m working from two cookbooks right now – The Better Homes and Gardens Cookbook, and the Grit Vegetarian Cookbook. There are limitations to both of these, but they are good places to start I think. Sojo recommended I purchase the All Vegetarian Cookbook, so I’ll be getting that one soon.


This dish comes from BH&G. It’s a recipe for steamed fish and veggies. It called for ginger (of which I’m not a huge fan) and basil as its signature items. I was to find and purchase fresh ginger (which I’d never seen), peel it, and then grate it. I had to make do with a parer. I’m still low on serious cooking utensils until I A) get a bigger kitchen and B) show myself I’m serious about cooking things that need more than the basics I do own.

Salmon with fresh basil.

Anyway, ginger scraped, or whatever, I made bias slices across my filets (I chose salmon, my favorite!), and stuffed each slit with fresh basil.

The next step was to rub the ginger atop the fish. So far so good, but that’s all there was to it! As in, there was nothing else to add. No salt, no pepper, no garlic, no butter. Nothing. Basil and ginger. The end.

Having never cooked with ginger or basil I didn’t know what to expect from them. BH&G seemed pretty sure they were enough to carry this whole meal. Still, I couldn’t bring myself to not add anything, so I did sprinkle a bit of sea salt atop (thank goodness). Basil and ginger are known to be dominant tastes. But ginger and basil aside, barely seasoned fish and veggies are still barely seasoned; and they taste that way.

Thank goodness for post-cooking flavoring!

In addition to the fish, this recipe also called for asparagus and sweet pepers. The veggies on the bottom, the fish on the top, everything went into a steamer basket. I haven’t steamed much – usually preferring to bake or sauté. I have to admit I was shocked it only took 8 minutes (and that was about a minute too long for my tastes).

Asparagus and sweet peppers on the bottom.
Preparing to steam everything.

Will I make it again?

Now that I’ve made a few things from this cookbook, I know they rely on supposedly strong flavorings to carry through. I have learned (finally) to be very heavy handed with my spices. Will I make this recipe again? Not as is, no. I will definitely mix and match parts of this recipe (minus the ginger, plus MORE seasoning for instance). But it was quick and healthful, and with the right flavoring, it’ll be delicious too.

3 thoughts on “Steamed Fish & Veggies

  1. Look at you!!!! Because of my BP, I’ve learned to experiment with more fresh herbs than packaged seasonings. I think that over the years, I’ve also become less dependent on traditional flavors that we automatically look for in our foods and my tastebuds pick up on others that I used to barely notice.

    I never use salt when I cook anymore, but I think I make damn near everything with garlic and basil – no matter the recipe. I’m always like “I think this could use some G or B”. I might mess around and put it in a PB&J sandwich. 🙂

    Rawk on, #KitchenGoddess!!

    1. It’s all about operation #domesticgoddess. I’m glad you just left this comment. I’m playing online right now about to order a book and you’re reminding me to order the vegetarian cookbook too.

  2. Nice job, lady buddha. I like the pictures. 🙂 And yes, you always do have to cook to taste unless your tastebuds have gotten too used to salt. I had to recalibrate mine 20 years ago. Now I think I cook (when I do) like the cookbooks. Gotta find a happy medium now.

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