Steamed Cod with Jasmine Rice and Baby Bok Choy

Steaming is one of the gentlest cooking methods there is, and it suits cod beautifully — the fish stays moist and flaky without any oil or browning involved. Baby bok choy steams right alongside it, keeping the whole main course to one pot of rice and one steamer basket.

The dressing is deliberately light: a spoonful of low-sodium soy sauce, a touch of sesame oil, and fresh ginger, all measured with a light hand so the dish stays low in fat and free of anything sharply acidic. We kept the aromatics to ginger and scallion greens only, so this comes together genuinely low-FODMAP.

It's a quiet, restorative kind of dinner — the sort of plate that tastes clean rather than bland, and one that's easy to eat even when your stomach wants something simple.