It's that time of year again: new year, new goals, new resolution. This means healthier choices. If healthy eating is one of your goals for 2020, I'm here to help make clean eating and cooking easy!

As the CEO of Cooking Beautiful Lee—in which I provide in-home cooking lessons as a chef instructor—I constantly hear people talk about how they would love to eat healthier, but they struggle to prioritize their health when focusing on achieving other goals.

When it comes to your nutrition, you must set the goal and find recipes that are easy to replicate and utilize ingredients that are good for your health. Most importantly, the end product has to be comforting and delicious, so you will want to cook it over and over again.

To get you started, I will share a recipe for Antioxidant Goji Berry, Soy, and Ginger Steamed Fish. You will be amazed by how delicious it tastes and how easy it is to create this dish at home. I've cooked this entrée with many students, and I've never failed to amaze them with how simple it is to cook and how profoundly delicious it tastes.

Growing up in Taiwan, I enjoyed scrumptious goji berries in various dishes. The goji berry is native to Asia, and people in Asia have been using this brightly colored fruit for more than 2,000 years as a medicinal herb and food supplement. Now in the USA, goji berries are widely available for purchase in well-stocked supermarkets and online. Goji berries contain healthy antioxidants. Antioxidants are known for their immune-boosting qualities, and their ability to fight harmful free radicals and inflammation. Dried goji berries have a distinct flavor reminiscent of a cranberry or a sour cherry. It is a versatile ingredient. In Taiwan, we use them in both sweet and savory dishes.

If you cannot find goji berries or kombu (dried kelp also used in my recipe), don't get discouraged and give up. Make this dish without them—it will still be great. I promise! The goji berries make the color of this dish more appealing and add healthy benefits, but without it, the meal is still flavorful because of the other ingredients such as the shiitake mushrooms. Dried shiitake mushrooms add a deep savory flavor (umami) to dishes. I like to think of them as healthy little punches of flavor. Try to make the dish with what you can find in your supermarket and improve it with the other ingredients when you have an opportunity to get them.

Steaming is an ideal way to handle sea bass, since it is a gentle cooking method, and it avoids the inevitable drying of a lean fish. Any lean fish filet can be substituted for the sea bass. You are looking for a mild and elegant taste. Halibut works just fine! What I love about this recipe is you will have the fish broth after you finish steaming. Just add some Japanese Udon to the broth, and you have a full meal! Nothing is more comforting than a hearty noodle soup in cold January.