Steamed Fish with Steamed Bok Choy

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Ingredients

  • 1 fish fillet
  • 15g ginger, fine julienne
  • 40ml light soy sauce
  • 5ml Shaoxing wine
  • 5ml sesame oil
  • 15ml water
  • Sugar, pinch
  • White pepper, pinch
  • 1 bok choy
  • 1 sprig coriander
  • 1 spring onion
  • half a red chilli, fine julienne

Instructions

Prepare steamer.

Cut a piece of green spring onion about 10cm in length, slice open and then slice thinly OR chiffonade, then place in ice water to make the spring onion curls for garnish.

Wash coriander. Leave to dry.

Finely julienne red chilli.

Clean bok choy. Be careful to get in between the stems to clean thoroughly. 

Slice in half - or quarters depending on size.

Mix soy sauce, Shaoxing wine, sesame oil, white pepper, sugar and water together in a small bowl.

Place fish fillet on metal tray, top with julienned ginger, and drizzle over some of the sauce.

Place in steamer and steam until 80% cooked. 

Add bok choy.

Continue steaming until the bok choy stem is tender - but the leaves are still bright green.

Remove tray from steamer.

Use a palate knife to transfer the fish from the tray to the plate.

Arrange the bok choy around the fish.

Drizzle sauce over fish and greens.

Garnish with red chilli, coriander and spring onion curls.




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