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Garlic and ginger fish with bok choy
Garlic and ginger fish with bok choy
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Asian-inspired fish dish with soy sauce and ginger.
Ingredients:
  • 200g (1 cup) jasmine rice
  • 1 small carrot, peeled
  • 60ml (1/4 cup) soy sauce
  • 12.20 gm fish sauce
  • 5.00 gm caster sugar
  • 4 (about 700g) nile perch fillets, halved crossways
  • 1 bundle baby bok choy, stems trimmed, washed, dried
  • 2 garlic cloves thinly sliced
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • Freshly ground black pepper
  • 1 lemon, cut into wedges, to serve
Instructions:
  • Preheat the oven to 180°C. Cook the rice in a large saucepan of salted boiling water according to the packet instructions until tender. Drain the rice and cover to keep warm.
  • Peel the carrot lengthways into ribbons using a vegetable peeler. Mix soy sauce, fish sauce, and sugar in a bowl.
  • Prepare a large roasting pan by lining it with foil. Spread out the carrot into 4 sections in the pan. Place a piece of fish on top of each carrot portion, followed by bok choy. Add the remaining fish on top and pour the sauce mixture over everything. Sprinkle with garlic, ginger, and pepper. Cover the pan with foil and secure it around the edges. Bake in a preheated oven for 15 minutes or until the fish flakes easily with a fork. Serve by arranging rice on plates, placing fish stacks on top, and drizzling with pan juices. Accompany with a side of lemon.

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