Steamed White Fish with Lemongrass Broth and Greens
Delicate white fish steamed over a fragrant lemongrass and ginger broth, served on a bed of wilted greens—a clean, light bowl that mirrors the balancing spirit of Detox Blend.
This is a deliberately light dish, designed to feel like the food equivalent of Detox Blend itself. White fish—cod, hake, or sea bass—is steamed gently over a lemongrass-and-ginger-perfumed broth, picking up subtle aromatic notes while staying clean and uncomplicated.
Building the broth from Detox Blend tea adds a quiet, herbal undertone that ties the dish back to the cup you're drinking alongside it. A bruised stalk of lemongrass, a few coins of fresh ginger, and a small piece of garlic round it out without overpowering the fish.
Wilted greens at the base of the bowl—baby spinach, watercress, or a mix of leafy greens—catch the broth and provide a fresh, slightly bitter counterpoint that echoes the dandelion in the tea. Skip heavy sauces here; the broth is the sauce.
Finish with fresh herbs (cilantro and a few mint leaves) and a squeeze of lime. Serve with a small portion of steamed brown rice if you want more substance, or eat it as is for the lightest version. This is the kind of meal that leaves you feeling balanced rather than weighed down.
Ingredients
- 4 white fish fillets (cod, hake, or sea bass), about 150g each
- 3 cups brewed Detox Blend tea (3 tea bags or 3 tbsp blend in 3 cups water, steeped 8 min)
- 2 stalks fresh lemongrass, bruised and cut into pieces
- 1 thumb-sized piece fresh ginger, sliced
- 2 cloves garlic, smashed
- 1 tbsp soy sauce or tamari
- 1 tsp rice vinegar
- 200g baby spinach or watercress
- 2 scallions, thinly sliced
- Small handful fresh cilantro, chopped
- Few fresh mint leaves
- 1 lime, cut into wedges
- Salt and white pepper
- Optional: 1 cup steamed brown rice for serving
How to make it
- 1In a wide saucepan or wok, combine brewed Detox Blend tea, lemongrass, ginger, garlic, soy sauce, and rice vinegar. Bring to a simmer over medium heat and let infuse 8 minutes. Season lightly with salt and white pepper.
- 2Season fish fillets lightly with salt. Place a heatproof plate or bamboo steamer over the simmering broth (the plate should not touch the liquid).
- 3Arrange fish on the plate. Cover tightly and steam for 8–10 minutes, until fish is just opaque and flakes easily.
- 4Place the spinach or watercress in serving bowls and ladle a small amount of hot broth over to wilt the greens.
- 5Gently transfer fish on top of the greens. Strain remaining broth and ladle generously over each portion.
- 6Top with scallions, cilantro, and mint. Serve with lime wedges and (if using) brown rice on the side.
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