Ingredients
4 x 200g skinless blue-eye fillets
5cm piece ginger, thinly sliced
100ml chicken stock
1/4 cup (60ml) Chinese rice wine (shaohsing)
4 baby bok choy, quartered
2 tablespoons light soy sauce
1 teaspoon caster sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
4 spring onions, thinly sliced
Coriander and steamed rice, to serve
2 tablespoons light soy sauce
1 teaspoon caster sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
4 spring onions, thinly sliced
Coriander and steamed rice, to serve
1. Place fish on a plate and sit in a bamboo steamer. Scatter over ginger, then pour in stock and rice wine. Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
2. Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
3. Serve fish and bok choy with dressing, spring onion, coriander and rice.
No comments:
Post a Comment