Steamed Fish with Mashed Potatoes
Flaky steamed white fish served alongside creamy mashed potatoes — a mild, low-spice meal that's gentle on a healing stomach.
Steaming keeps this fish tender without any oil splatter or browned crust to worry about, and it's paired with potatoes mashed soft enough to need almost no chewing.
White fish like tilapia or cod is naturally lean and mild, which makes it an easy protein choice when spicier or fattier meats feel like too much. The seasoning stays deliberately light — just a little ginger and salt, with lemon listed as optional for anyone whose stomach doesn't tolerate acidity well. The mashed potatoes round the plate out with soft, comforting starch, finished with a small amount of milk and oil rather than a heavy cream sauce.
Flake the fish apart before serving if it makes each bite easier to manage, and mash the potatoes as smooth as you like.
Ingredients
- For the Steamed Fish:
- 2 small fillets of white fish — tilapia, cod, or sole – skinless, boneless
- 1 tbsp olive oil or coconut oil
- 1/2 tsp grated ginger — optional, soothing
- A pinch of salt — optional
- 2 slices of lemon — optional, for steaming – skip if sensitive to acidity
- For the Mashed Potatoes:
- 3 medium potatoes — peeled and cut into chunks
- 2 tbsp unsweetened almond milk or low-fat dairy milk
- 1 tbsp olive oil or butter — if tolerated
- A pinch of salt — optional
Instructions
- 1Place potatoes in a pot with water and a pinch of salt (if using). Boil for 15–20 minutes until soft.
- 2Drain and mash with almond/low-fat milk and olive oil/butter until creamy. Set aside.
- 3Place fish fillets on a steaming tray. Season lightly with ginger and salt. Add lemon slices if tolerated.
- 4Steam for 10–12 minutes until fish is tender and flakes easily with a fork.
- 5Serve steamed fish alongside mashed potatoes for a gentle, nourishing meal.