Steamed Fish with Chilli Ginger Crisp
Karina A.
2
15 minutes
30 minutes
Asian
Easy Dinner Ideas
This simple steamed fish recipe is perfect for when you want a speedy mid-week dinner.
Coming together in 30 minutes, it’s healthy and delicious, pairing white fish, green veggies and a delightfully moreish topping of sizzled ginger and spring onions.
Ingredients
400 grams white fish fillets (skinless basa)
3 tbsps. soy sauce
1 tsp. sesame oil
1 tbsp. oyster sauce
1/4 tsp. white pepper
1 bunch bok choy
2 tbsps. Crunchy Chilli Oil
1 tbsp. neutral oil
Thumb slice piece of ginger, julienned
2-3 spring onions (whites and greens divided)
Directions
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Pat the fish dry with paper towel and set aside.
Mix together the soy sauce, sesame oil, oyster sauce and white pepper until combined.
Trim the base of the bok choy and separate the leaves.
Slice the spring onion greens diagonally and keep the whites whole.
Line your steamer with spring onion whites and bok choy, place fish on top and pour over the soy mixture. Steam for 8-10 minutes (depending on fillet thickness).
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Meanwhile, spoon 2 tbsps of crispy bits from the chilli oil into a small bowl. Stir through ginger and spring onion greens.
Once fish is cooked, top evenly with the chilli mixture.
Heat neutral oil in a small pan until it shimmers. Just before serving, pour the hot oil over the ginger-chilli topping to sizzle.
Serve immediately with steamed rice.