Steamed Fish with Chilli Ginger Crisp
Rated 5.0 stars by 1 users
Category
Easy Dinner Ideas
Cuisine
Asian
Author:
Karina A.
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Soka Pantry
Chilli Oil
Category
Dinner
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
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400 grams white fish fillets (skinless basa)
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3 tbsps. soy sauce
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1 tsp. sesame oil
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1 tbsp. oyster sauce
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1/4 tsp. white pepper
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1 bunch bok choy
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2 tbsps. Crunchy Chilli Oil
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1 tbsp. neutral oil
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Thumb slice piece of ginger, julienned
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2-3 spring onions (whites and greens divided)
Directions
Steaming the Fish
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).
Making the chilli crisp topping -
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.
Recipe Note
What fish can I use for this recipe?
I used basa for this recipe which is easily found and quite affordable. You can also use cod, snapper, or barramundi - just adjust cooking time based on thickness. Frozen fish works too, just thaw completely and pat dry.
What can I use instead of bok choy?
Chinese broccoli (gai lan) or baby spinach can be used in this recipe.
How do I cook the fish without a steamer?
I don’t have a steamer so I cook my fish in the oven wrapped in baking paper. It’s a fool proof and efficient way to steam the fish easily.
Preheat oven to 200°C. Place fish and bok choy on parchment paper, fold into parcels with sauce. Bake 12-15 minutes. Carefully open parcels (watch for steam), then follow the chilli crisp method from above.