Steamed chilli & ginger fish

This gorgeous Steamed Chilli and Ginger Fish dish sounds as though it should be terribly complicated, but is actually a very easy dish to make. If you want an exotic dish that tantalizes the taste buds but doesn’t take much time to cook then give this a try today!



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

1/2 cup fresh coriander leaves

2 1/2 tablespoons Kikkoman soy sauce

2 tablespoons Chinese cooking wine (shaoxing) or dry sherry

1 teaspoon sesame oil

1 bunch baby bok choy, washed, cut into quarters

Steamed rice, to serve

© Kitsen |



- Half-fill a wok with water and bring to the boil.

- Place a heatproof plate inside a large bamboo steamer. Place the fish pieces on the plate.

- Scatter the ginger, chilli, shallots and half of the coriander leaves over the fish.

- Combine the soy sauce, the cooking wine and the sesame oil. Spoon over the fish.

- Reduce the boiling water to a simmer.

- Place the bamboo steamer in the wok, (make sure the water does not touch the base of the steamer).

- Cook the fish for 8-10 minutes or until it flakes with a fork.

-  Meanwhile, bring a large saucepan of water to the boil. Add the bok choy and cook for 1-2 minutes or until tender and slightly wilted. Drain well.

- Divide the fish among 4 serving plates.

- Drizzle each with some of the sauce and top with the remaining coriander leaves.

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