Fish Easy Main Asian

Chinese steamed fish with ginger

Name: Chinese steamed fish with ginger
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /asian, /asian recipes, /chinese
Ingredients: 4 x 200g skinless blue-eye fillets; 5cm piece ginger, thinly sliced; 100ml chicken stock; 1/4 cup (60ml) Chinese rice wine (shaohsing); 4 baby bok choy, quartered; 2 tablespoons light soy sauce; 1 teaspoon caster sugar; 1/2 teaspoon sesame oil; 2 tablespoons peanut oil; 4 spring onions, thinly sliced; Coriander and steamed rice, to serve

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by Louise Pickford

Food stylist and author

Oct 09, 2015

This steamed fish recipe is great for anyone looking for a quick low-fat meal.

4 x 200g skinless blue-eye fillets
5cm piece ginger, thinly sliced
100ml chicken stock
1/4 cup (60ml) Chinese rice wine (shaohsing)
4 baby bok choy, quartered
2 tablespoons light soy sauce
1 teaspoon caster sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
4 spring onions, thinly sliced
Coriander and steamed rice, to serve

Method

1.

Place fish on a plate and sit in a bamboo steamer. Scatter over ginger, then pour in stock and rice wine. Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
2.

Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
3.

Serve fish and bok choy with dressing, spring onion, coriander and rice.