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20 minutes
10 minutes
30 minutes
- 4 x 200g skinless blue-eye fillets
- 5cm piece ginger, thinly sliced
- 100ml chicken style liquid stock
- 60ml mirin
- 4 baby bok choy, quartered
- 42.00 gm light soy sauce
- 5.00 gm caster sugar
- 1/2 tsp sesame oil
- 36.40 gm peanut oil
- 4 spring onions, thinly sliced
- Coriander, to serve
- Steamed rice, to serve
- Lay the fish on a plate in a bamboo steamer. Sprinkle with ginger, then add stock and rice wine. Place over a pot of simmering water for 5 minutes. Add bok choy, cover, and steam for an additional 2 minutes until the fish is cooked.
- Combine soy sauce, sugar, sesame oil, and peanut oil in a pan over medium heat, stirring occasionally, until warm, for about 2 minutes.
- Plate the fish and bok choy alongside a flavorful mix of dressing, spring onion, and coriander, served with a side of rice.
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