Asian-Style Steamed Fish & Vegetables

You can use any white fish you like—tilapia, cod, halibut, or sea bass—in this super light and healthful veggie-packed dish.

PREP TIME: 40 minutes

FUNCTION: Rice; Steam

CLOSED POT TIME: 30 minutes

TOTAL TIME: 1 hour 10 minutes

RELEASE: Quick

SERVES: 4

• 1 pound fresh or frozen skinless tilapia, cod, or other thin white fish fillets (about ½ inch thick)
• 1 cup raw jasmine or basmati rice
• 1 cup water
• ½ teaspoon salt
• 2 green onions
• ⅓ cup water
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 2 teaspoons fish sauce (optional)
• 1 teaspoon sriracha sauce
• ¼ teaspoon black pepper
• 2 heads baby bok choy, halved lengthwise
• 1½ cups matchstick-cut carrots
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey
• 2 teaspoons white and/or black sesame seeds, lightly toasted

PREP

Thaw fish, if frozen; set aside. Add rice, the 1 cup water, and ¼ teaspoon of the salt to the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve. Select rice. When cooking is complete, use a quick release to depressurize. Transfer rice to a medium bowl; cover to keep warm.

Meanwhile, thinly slice green onions, keeping white bottoms separate from green tops. In a small bowl whisk together the water, soy sauce, ginger, fish sauce (if using), and sriracha. Stir in sliced white bottoms of green onions. Reserve green tops.

Add ginger mixture to the pot after removing the rice. Press cancel. Place the trivet in the bottom of the pot. If necessary, cut fish into four serving-size pieces. Rinse fish; pat dry with paper towels. Sprinkle fish with remaining ¼ teaspoon salt and the pepper. Stack fish fillets in even layers on trivet in the pot. Top with bok choy and carrots. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select steam and cook for 3 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Transfer carrots and bok choy to a platter. Lift trivet from the pot; transfer fish to the platter. Cover to keep warm. Add oil and honey to liquid in pot. Whisk until well combined.

Stir green onion tops and sesame seeds into cooked rice. Divide rice, fish, and vegetables among plates. Drizzle all with cooking liquid from pot.