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Steamed chilli and shallot fish with garlic greens
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and aromatic steamed fish, a healthy lunch ready in 20 minutes.
Ingredients:
  • 4 x 150g skinless firm white fish fillets
  • 1 long fresh red chilli, thinly sliced
  • 3 green shallots, thinly sliced
  • 13.80 gm sunflower oil
  • 3 garlic cloves, thinly sliced
  • 2 bunches broccolini, cut into thirds
  • 150g snow peas, halved lengthways
  • 1 bunch baby bok choy, leaves separated
  • 62.50 ml fresh coriander leaves
Instructions:
  • 1. Set up a bamboo steamer over a wok or large saucepan of simmering water, ensuring the steamer does not touch the water. 2. Line the base of the steamer with baking paper. 3. Arrange the fish in the steamer and sprinkle with chili and shallots. 4. Steam with the lid on for 6–8 minutes or until the fish is cooked through.
  • Heat a wok over high heat, add 1 teaspoon of oil, and heat for 20 seconds. Stir-fry garlic until fragrant, then add broccolini and snow peas. Stir-fry for 2 minutes until almost tender. Add bok choy and stir-fry for 1 more minute until heated through. Drizzle with remaining oil.
  • Serve by topping the vegetables with the fish and garnishing with a sprinkle of fresh coriander.

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