Steamed Yam with Carrot-Ginger Sauce and Poached Fish

Yam is one of the gentlest starches around once it's steamed soft, and here it gets a simple carrot-ginger sauce instead of the usual tomato-pepper stew that can be rough on a reflux-prone stomach. A little grated ginger and just the green tops of scallion bring warmth without any onion or garlic bulb to worry about.

The fish poaches right in the carrot sauce, picking up flavor as it gently cooks through, so you end up with a complete plate — starch, vegetable, and lean protein — in one pot plus a steamer. We kept the seasoning short on purpose: salt, ginger, and a little parsley, so it stays firmly in low-FODMAP, low-acid territory.

This is the kind of dinner that feels substantial without weighing you down afterward. Any mild white fish works well here, and leftovers reheat gently in a covered pan with a splash of water.