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Steamed chilli & ginger fish
Steamed chilli & ginger fish
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients:
  • 4 (about 200g each) firm white fish fillets
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 1 fresh long red chilli, deseeded, cut into matchsticks
  • 3 shallots, trimmed, halved crossways, cut into matchsticks
  • 125.00 ml fresh coriander leaves
  • 52.50 gm soy sauce
  • 40.00 ml Chinese cooking wine (shaoxing) or dry sherry
  • 1 tsp sesame oil
  • 1 bunch baby bok choy, washed, cut into quarters
  • Steamed jasmine rice, to serve
Instructions:
  • Fill a wok halfway with water and bring it to a boil.
  • Prepare the steamer by arranging a heatproof plate inside it. Lay the fish pieces on the plate. Sprinkle the ginger, chili, shallots, and half of the coriander leaves over the fish. In a separate container, mix together the soy sauce, cooking wine, and sesame oil. Drizzle this mixture over the fish.
  • Lower the boiling water to a gentle simmer. Set the bamboo steamer in the wok, ensuring the water doesn't touch the base of the steamer. Steam the fish for 8-10 minutes until it easily flakes with a fork.
  • While you wait, bring a generously-sized saucepan of water to a vigorous boil. Drop in the bok choy and simmer for 1-2 minutes until it is just tender and has a gentle wilt. Drain thoroughly before proceeding.
  • Plate the fish evenly on 4 serving plates. Drizzle each with the sauce and garnish with the remaining coriander leaves. Serve alongside the bok choy and steamed jasmine rice.

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