Yummy & Healthy Sunday Recipe: Chinese Steamed Fish With Ginger

April 29 2018

This steamed fish recipe is great for anyone looking for a quick low-fat meal.

Photo by: Ian Wallace

SERVES 4 | PREP TIME 10 mins | COOK TIME 10 mins | DIFFICULTY Easy



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



Step 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.

Step 2
Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.

Step 3
Serve fish and bok choy with dressing, spring onion, coriander and rice.


Chinese rice wine (shaohsing) is available from Asian food shops.
Recipe by Louse Pickford for Delicious.