Quick Steamed Flounder With Ginger-Garlic Mustard Greens

By Melissa Clark

Updated April 30, 2024

Quick Steamed Flounder With Ginger-Garlic Mustard Greens
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(573)
Comments
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This recipe, inspired by a Chinatown dinner, puts the bold tastes of sesame oil, ginger and soy sauce front and center. Here, a steamed piece of flounder sits on a bed of mustard greens, limp, tender and infused with garlic. The greens take the place of choy sum, a relative of bok cho, and give the dish a slightly mustardy flavor. It’s a quick, healthy weeknight dinner packed with flavor. Try it tonight.

Featured in: Steamed Flounder, Inspired by Chinatown

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Ingredients

Yield:2 servings
  • 1tablespoon vegetable or peanut oil
  • 1teaspoon toasted sesame oil, more for drizzling
  • 3garlic cloves, minced
  • 11-inch-thick slice peeled fresh ginger root, minced
  • 2small bunches mustard greens, cleaned, stemmed and torn into pieces
  • 1tablespoon soy sauce, more for drizzling
  • 2flounder fillets, 12 ounces each
  • Kosher salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

344 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 44 grams protein; 1456 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.

  2. Step 2

    Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.

  3. Step 3

    Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

Ratings

5 out of 5
573 user ratings
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Comments

Bill

Kale or any of the green leaf vegetables work. Instead of steaming in the wok or frying pan, I put the flounder filet on the bed of wilted greens, and wrapped the whole in foil and baked for 10 minutes. A small red Thai chili is an interesting addition for those who like a bit of spiciness.

Joan

Spinach also works (an increased amount needed), but no need to add water in the cooking process.

Seichi

Instead of mustard greens, kale works too. Mustard greens are not always available.

Gordon

Simple, quick, healthy, delicious; perfect! Mustard greens from farmer's market & fresh tilapia. Steaming the fish over the greens in pan makes it super easy to cook & for clean-up. Recommend twice amount of garlic & ginger if you like it more flavorful. Recipe recommended cooking time perfect. Served over purple rice. Next time will make vegan; greens served with tofu over rice. I'll also try with flounder someday. Imagine other greens would also work, but the mustard greens were superb.

Deb

To get both the taste of the mustard greens and the texture of them for the dish, I used collard greens while. sauteeing, and wilted arugula on top of the fish for 2 minutes at the end. Wonderful dish. Will keep looking for Mustard greens to try it again as written.

Laura

It says to turn the heat down to medium, but doesn't give a starting temperature. I guess high (like a wok)?

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