Ginger-Steamed Trout with Baby Bok Choy and Mashed Purple Sweet Potato

Steaming keeps this trout light and moist, needing nothing more than fresh ginger, scallion, a touch of low-sodium soy sauce, and a drizzle of sesame oil to bring out its flavor. Baby bok choy steams right alongside for an easy, one-pot side.

We paired the fish with mashed purple sweet potato instead of plain rice — sweet potato is a good source of potassium, and building meals around potassium-rich vegetables like this is a genuinely useful part of a lower-sodium way of eating. The soy sauce here is used sparingly and swapped for a low-sodium version to keep the whole plate light on salt.

This is a gentle, restorative kind of dinner — steamed rather than fried, softly spiced rather than heavily seasoned. It comes together quickly enough for a weeknight but feels calm and considered on the plate.