Ginger-Miso Steamed Trout with Bok Choy and Brown Rice

Steaming is a gentle way to cook fish, and it happens to be an especially forgiving method for making sure everything ends up thoroughly, evenly cooked — no guesswork about doneness. Here, trout fillets steam directly over a savory ginger-miso broth, picking up flavor the whole time, while bok choy softens right alongside.

Trout is a low-mercury fish, and this whole plate is quietly calcium-rich thanks to the bok choy, plus a solid hit of protein from the fish itself. Miso paste is fully cooked into the steaming liquid here rather than used raw, and the ginger adds warmth without any caffeine to worry about.

Serve everything over brown rice, spooning the ginger-miso broth generously over the top for a light but deeply flavorful dinner.