What comes to your mind when you hear that today’s menu is low carb and steamed?

To be frank with you, it makes my stomach grumble a bit as I’ve had one too many boring experience that sounds like this – no oil, no salt, sauce on the side please.

So am I saying that all low carb and steamed food is boring?

Not at all. On the contrary, when it’s done right, steamed food can be the sweetest and most savory food you will ever experience.

The best part of this recipe is its versatility.  If you are vegetarian, switch the meat to tofu or any vegetables of your chosen.  If you don’t like fish, switch it to shellfish like shrimp or clams.

For meat lovers who are on a diet, I’d recommend thinly sliced chicken breasts that are not only easier to cook through but also quicker to soak up all the goodness from the juice of other ingredients.  It might take a bit longer for the meat to cook through, but hey, no pain no gain, right?

So to re-write our bad experience with most of the steamed food at take-out joints, today I’d like to share my mom’s signature low carb recipe that’s full of umami flavor and conspicuously lacking both boredom and guilt.

My Low Carb Steamed Recipe
Prep time
Cook time
Total time
Recipe type: Lunch, Dinner
Cuisine: Asian
Serves: 1 serving
  • (yield 1 serving):
  • 1 piece of cod fillets (about 5 oz/piece)
  • *tip: select a more neutral flavor fish such as sea bass or cod.
  • 1 sliced carrot
  • ¼ bunch of asparagus
  • 5 small/medium size clams
  • 2 mini tofu
  • ------------------------------------------------------------------------------------
  • Sauce:
  • 2 tbsp tamari soy sauce
  • 1 tbsp Japanese sake or Chinese cooking wine (michu)
  • 1 tbsp sesame oil
  • Salt and pepper to taste
  1. Slice cod fillets into smaller chunks and place all the ingredients in a flat or shallow bowl.
  2. *Tip: select a bowl that can hold the liquid in a steamer.
  3. Add in carrots, asparagus, tofu, and clams.
  4. Add seasonings (tamari, cooking wine, sesame oil, and salt/pepper).
  5. Place the bowl in a steamer ( I use a bamboo steamer today).
  6. Steam over medium heat for about 15 minutes until the fish is cooked through and the clams are open.
  7. Serve and enjoy!
  8. *Hint: If you add more layers to your ingredients, adjust the cook-time, as it might take longer than the timing indicated above.

Make these for dinner !

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