I confess, I bought my bamboo steamer years ago and it has been sitting in a kitchen drawer taking up room. I finally tried it and I am hooked. If you have a steamer that you have not been using, I recommend pulling it out, dusting it off, and trying it out.
3-4 pieces of cod (or other fish)
3 baby bok choy
1 bunch kale cut into 2-inch pieces
2 garlic cloves minced
Tamari, soy sauce, or coconut aminos
optional minced fresh herbs into a sauce (a combination of basil, parsley, cilantro, dill …)
salt and pepper to taste
Put the bamboo steamer in a large pan. Put the vegetables into the lower level of the steamer.
Place the second level of the steamer on top of the first layer. Add some parchment paper and place the fish on top of the parchment paper and season with salt and pepper. Top with minced garlic and herbs.
Cover the steamer. Fill the pan with water so that the water is about 1/4 inch below the top of the lower steamer bowl. Make sure that the water level is below the bottom of the steamer in the base of the pan.
Take the steamer out of the pan and bring the water to a boil. Once boiling, add the basket to the pan and steam for 10 minutes. You may need to cook the fish and/or vegetables a little longer. You can take either the vegetables or fish off the heat and cook the other basket a little more if needed.
Drizzle with a little soy sauce, tamari or coconut aminos before serving.