Name: Steamed fish with bok choy and mushrooms
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 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

Steamed fish with bok choy and mushrooms

Fresh, healthy and flavoursome, this Asian inspired steamed fish recipe, served with bok choy, mushrooms and chilli, is a wonderful weeknight dinner for any day of the week.

Serves 4

Prep

Cook

25M

Total

30M

Ingredients

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

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.

Women's Weekly Food