Asian Steamed Fish Bok Choy and Mushrooms over Rice Noodles

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This may look a little out of your comfort zone, but I'm here to tell you it is worth the risk! You will be so happy you tried it. Steaming the delicate tilapia with tender and crunchy bok choy and mushrooms is not only easy, but it gives the fish a nice juicy texture. Served over rice noodles with an amazing tangy sesame sauce (with a kick of spice) is perfection!

Asian Steamed Fish Bok Choy and Mushrooms over Rice Noodles



  • 14 ounces rice noodles
  • 1 pound tilapia fillets
  • kosher salt and pepper, to taste
  • 2 green onion, thickly sliced
  • 4 baby bok choy, thickly chopped
  • 8 ounces mushrooms, sliced
  • Sauce
  • 2 tablespoons sugar
  • 1/4 cup water
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoon ketchup
  • 2 tablespoon lemon juice
  • 1/4 teaspoon sesame oil
  • 1-2 tablespoon chile garlic sauce


  1. Cook rice noodles according to package directions. Drain and rinse with hot water.
  2. Season tilapia with salt and pepper.
  3. Heat olive oil in a large skillet over medium high heat. Add tilapia to the center of the pan, surrounding it with green onions, bok choy, and mushrooms.
  4. Pour enough water to cover the bottom of the skillet, cover, and let cook until fish flakes.
  5. While fish cooks, combine sauce and reserve.
  6. Plate noodles. Top with fish and vegetables and drizzle with sauce.

Nutritional Information

Per Serving: Calories 267 Fat 2 Sat Fat 1 Sodium 601 Carbs 38 Sugars 610 Fiber 2 Protein 25.


KID NOTE: The kids really liked the mild fish and bok choy. They loved the noodles; but never seem to want mushrooms. And, I served the sauce on the side.

VEGETARIAN TIP: Skip the fish and add more vegetables.

GLUTEN MODIFICATIONS: Use tamari instead of soy sauce.

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