Quick Steamed Flounder With Ginger-Garlic Mustard Greens Recipe (2024)

Kale or any of the green leaf vegetables work. Instead of steaming in the wok or frying pan, I put the flounder filet on the bed of wilted greens, and wrapped the whole in foil and baked for 10 minutes. A small red Thai chili is an interesting addition for those who like a bit of spiciness.

Instead of mustard greens, kale works too. Mustard greens are not always available.

Spinach also works (an increased amount needed), but no need to add water in the cooking process.

Inspired by a traditional Bengali dish (and a Parsi variation), in a blender I create a paste with mustard greens, green chillies, garlic, ginger, turmeric, salt, lemon; then marinate fish like flounder in it, sometimes with a little olive oil and cooking wine added. Then, depending on my mood, I either quick-sautee, or wrap in foil and bake (as suggested above), or steam. When very lazy I just marinate in ready-made coriander chutney!!! That also yields a nice fish in green curry.

I used nasturtium leaves as greens-that's what is growing now in the garden.

I just made it with tilapia and it worked very well with the same cooking time as in the recipe, although it needed a couple more tablespoons of water than called for. I used a bag of mixed greens, including mustard greens, collard greens and turnip greens. I also added a sprinkle of crushed red pepper to the garlic and ginger, and garnished the greens with some toasted sesame seeds as well as an additional drizzle of soy sauce and sesame oil. Very easy and delicious.

Try with kale or spinach. Mustard greens too strong of a flavor against the delicate fish.

Delicious! And quick!

I suggest cod, haddock or any variety of sole. Like flounder, all have delicate textures and mild flavors. Freshwater fish like tilapia, catfish or walleye would work well, too, though they are a bit firmer. Another option is just to go with what looks freshest and affordable wherever you shop, avoiding in this case only the strongest tasting fish. Most fish recipes are very forgiving for substitutions.

These mustard greens with garlic and ginger could really do no wrong. I just threw on some shrimp and it is awesome. Into regular rotation for sure. I don’t think kale or spinach would be quite the same.

Delicious! Swiss chard is easily available here in NJ, and we love it and used it for this recipe. Beet greens are also a good substitute.

I made the recipe as described and it was quick, easy, and delicious.

I subbed boneless pork chop for fish as that’s what I had and they were delicious. Cooked baby mustard greens as directed giving the stems a head start for a minute or two. Set the mustard greens aside with the ginger/garlic juice and used the same pan to sauté the chops (salt and peppered). When they were cooked and nicely browned I poured the juice from the greens over them which gave them a lovely flavor. Served them with the greens on the side along with lemon and leek quinoa. Super tasty.

This is a great go-to recipe because it's so simple and quick. I used some other white fish. Maybe cod or halibut. I love mustard greens, and they are very healthy. Here, their tangy flavor pairs well with the subtle fish and the lovely, tasty sauce. I thought that the toasted sesame oil would overpower, but it didn't at all.

Be careful not to add too much salt.

I used spinach and tilapia, and it turned out great. This is such a quick recipe, I really recommend it!

This was a wonderful, quick, and easy dish to put together. Not having available mustard greens, I substituted rainbow chard. It worked beautifully.

Really good! My 13 year old devoured this.

This was delicious! I used halibut since I couldn’t find flounder and increased cooking time with to account for thicker filets. I also added a small amount of cooking wine to the oil and soy sauce. What a winner! I am looking forward to playing with this one!

Found the amount of soy sauce was too salty on the greens and fish (not sure if it was because my flounder fillets were too thin). Next time, I would probably just cook the greens and fish first without adding soy sauce. After cooked, I'd make the sauce separately, adding some rice wine, sugar, white pepper. I'd drizzle the sauce at the end (to taste) and garnish with sliced green onions to make it taste more authentic.

I found a beautiful, huge bunch of organic mustard greens at Safeway! So searched for recipes. This one is delicious and fast, and low cal too. Used fresh Pacific true cod. The greens wilt down to almost nothing so don't hold back on the huge pile you put in the pan. I scattered cilantro, mint and basil leaves on top.

Substituted kale and cooked a bit longer then garnished with a bit of garlic chili crisp Definitely a keeper!

Spot on recipe. My fishies were a bit smaller, so I sized-down, so to speak. Very nice, very quick, and very tasty. As to mustard greens: most grow really, really easily, and are usually cut-and-come again. My wife and I had mustard for a good three+ months last year (NE Ohio) from just 6 separate plants, harvesting a leaf or two from each (Southern Giant Curled - huge leaves). Planted 3x this year :)

Can use kale, spinach, etc instead of mustard greens. Inspired by a traditional Bengali dish (and a Parsi variation), in a blender I create a paste with mustard greens, green chillies, garlic, ginger, turmeric, salt, lemon; then marinate fish like flounder in it, sometimes with a little olive oil and cooking wine added. Then, depending on my mood, I either quick-sautee, or wrap in foil and bake (as suggested above), or steam. When very lazy I just marinate in ready-made coriander chutney!!!