Steamed fish with ginger, chilli and sesame Recipe
This steamed fish with ginger, chilli and sesame is a fresh and satisfying midweek meal.
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Cooking tools:
- Steamer basket
- Wok
- Saucepan
- Stove
- Parchment paper
- Mixing bowl
- Pitcher
- Colander
- Serving platter
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 4 x 220g thick white fish fillets (blue eye cod, ling or other)
- 1 tbsp sesame oil
- 4cm piece ginger, peeled, cut into matchsticks
- 3 green onions (shallots), sliced into long strips
- 1/3 cup coriander sprigs
- 1/3 cup light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chilli garlic sauce
- 2 tbsp lime juice
- 2 tbsp caster sugar
- ¼ cup water
- 2 bunches baby bok choy, trimmed, halved lengthways
- ¼ cup good quality peanut oil
- 2 birds-eye chillies, seeded, thinly sliced
- 1 tsp black sesame seeds
- Steamed Jasmine rice, to serve
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