Steamed fish with bok choy and mushrooms

ingredients

• Steamed fish with bok choy and mushrooms

  • 4 180g white fish fillets
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated fresh ginger
  • 1/4 cup (60ml) sweet chilli sauce
  • 1/4 cup (60ml) salt-reduced soy sauce
  • 2 tablespoon brown sugar
  • 1 long fresh red chilli, seeded, sliced thinly
  • 2 tablespoon lemon juice
  • 2 teaspoon peanut oil
  • 2 teaspoon sesame oil
  • 100 gram shiitake mushrooms, sliced
  • 4 baby bok choy, halved

method

• Steamed fish with bok choy and mushrooms

  • 1

    Line a large bamboo steamer with a sheet of baking paper. Fill a large wok with enough water to reach just below the steamer. Bring to boil then reduce heat to simmer.

  • 2

    Place fish in steamer, sprinkle with half the garlic and ginger. Cover with lid and steam for about 8 minutes, or until just cooked through. Remove from heat. Stand, covered, 5 minutes. Carefully drain water from the wok.

  • 3

    Meanwhile, combine remaining garlic and ginger, sauces, sugar, chilli and juice in a small bowl. Set aside.

  • 4

    Heat wok over high heat until dry and hot. Add peanut oil, sesame oil and mushrooms. Stir-fry until tender. Add bok choy, stir-fry until tender. Add sauce mixture. Stir-fry until well combined.

  • 5

    Serve fish on vegetables, drizzle with sauce mixture. Serve with steamed rice and lemon wedges, if desired.