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Ginger fish with Asian greens
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Prep Time:
10 minutes
10 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
20 minutes
20 minutes
Elevate your fish dinner with aromatic Asian spices.
Ingredients:
- 4 (200g each) Jewfish or blue-eye trevalla cutlets
- 5cm piece ginger, peeled, cut into thin matchsticks
- 21.00 gm soy sauce
- 3 shallots, trimmed, finely shredded
- Steamed baby bok choy, to serve
Instructions:
- Prepare the bamboo steamer by lining it with non-stick baking paper. Add the fish, ginger, and soy sauce on top. Cover with the lid.
- Position the steamer above a pot of gently simmering water and steam for 5 minutes. Sprinkle the shallots on top and steam for an additional minute, or until they just start to wilt and the fish easily flakes with a fork.
- Plate the fish alongside the steamed bok choy.
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