Steamed Fish with Bok Choy


Useful for:  Breast Cancer

Research conducted at Harvard Medical School in Boston reveals that omega 3 fatty acids present in fish is extremely good for treating breast cancer. The healthy greens (Bok Choy) in the steamed fish recipe have antioxidant properties that help the combat free radicals causing cancer.

Nutrition Information:
Serving Size: 364 g
Calories: 290 kcal
Calories from Fat: 120 kcal
Total fat: 13 g
Saturated Fat: 3 g
Trans Fat: 0.0g
Cholesterol: 56 mg
Sodium 1949 mg
Potassium: 527 mg
Total Carbohydrates: 14 g
Dietary Fiber: 2.0 g
Sugars: 10.1 g
Protein: 26 g

Key Ingredients:  fish + bok choy
  • Top the fish with the Bok Choy and steam the fish at the desired temperature (preheat oven at 2000C). Place the sauce of choice on top of each fillet and enclose the fish fully in a foil to prevent steam from escaping. Cook until fish is tender and well steamed through. Hypertensive patients must moderate consumption as the recipe is high in sodium.

  • Preparation and Cooking Time: 30 minutes
    Serves: 4 servings
Chemotherapy entails adverse side effects. The steamed fish recipe contains nutrients that alleviate these side effects such as omega 3 fatty acids, calcium and vitamin D. Moreover, The stir-fry Bok Choy came from the cruciferous family that contains sulforaphane that also protects the patient from the ill effects of chemotherapy.