Pan method — keeps the fish moist and rice fluffy while gently warming the egg muffin for that fresh-steamed texture.
Steamed Fish w/ Veggie Egg Muffin and Rice Pilaf
Meal credits 1
Light and nourishing — tender steamed fish served with a fluffy veggie egg muffin and fragrant rice pilaf. A simple, protein-packed meal with a fresh island feel.
Ingredients
Market fish, seasoning, coconut sugar, garlic minced, coconut aminos, cilantro, ginger, green onion, salt, peeper, olive oil, eggs, spinach, white onions, red bell peppers, rice pilaf and mushrooms.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 477 | 283 |
| Fat | Grams | 18 | 13 |
| Carb | Grams | 42 | 9 |
| Protein | Grams | 35 | 32 |
Heating Instructions
Add a squeeze of lemon or drizzle of shoyu over the fish for brightness. Garnish with green onions or sesame seeds for extra flavor.
Heat 1½–2½ minutes on medium-high, covered or vented. Stir rice halfway for even heating. Let rest 30 seconds before serving.
Preheat to 350°F. Heat fish and rice 4–5 minutes until warm. Add egg muffin in the last 1–2 minutes to prevent overcooking.
Preheat to 350°F. Place fish, rice, and egg muffin in an oven-safe dish, cover with foil, heat 10–12 minutes, uncover last 2 minutes for light texture.
Heat 1 tsp oil in a pan on medium-low. Add fish and rice, sauté 3–4 minutes until hot. Warm egg muffin separately in the pan for 1 minute.