Name: Basic steamed fish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: Soy and garlic sauce; 1/2 cup (125ml) soy sauce; 2 teaspoon sesame oil; 2 clove garlic, crushed; 2 teaspoon caster sugar; 4 salmon cutlets; 3 piece fresh ginger, peeled and cut into fine strips; 3 green onions (shallots), thinly sliced diagonally; 4 baby bok choy, quartered and washed; 1 1/3 cup (270g) jasmine rice

Ingredients

Soy and garlic sauce

1/2 cup (125ml) soy sauce

2 teaspoon sesame oil

2 clove garlic, crushed

2 teaspoon caster sugar

4 salmon cutlets

3 piece fresh ginger, peeled and cut into fine strips

3 green onions (shallots), thinly sliced diagonally

4 baby bok choy, quartered and washed

1 1/3 cup (270g) jasmine rice

Method

1.Line a bamboo steamer basket (30cm) with non-stick baking paper. Place salmon cutlets on paper. Sprinkle with ginger and green onions. Place bok choy in a separate bamboo steamer basket (30cm). Set aside.

2.Make Soy and Garlic Sauce by combining all ingredients in a small bowl. Set aside. In a large wok place about 5cm water and bring to boil. Reduce wok heat to medium-high. Add rice to water and stir.

3.Place steamer basket with fish over water in wok (make sure bottom of basket doesn’t touch water). Drizzle fish with a little Soy and Garlic Sauce, cover with steamer lid and steam for 9 minutes. Check water level and add more boiling water, if necessary. Remove lid and place basket with bok choy on top of fish basket.

4.Cover and steam for 2 minutes, until fish is just cooked when tested with a fork, and bok choy and rice are tender. Remove baskets from wok and drain rice. Carefully transfer fish to serving plates. Serve with bok choy, rice and remaining Soy and Garlic Sauce.

You can use white-fleshed fish, such as blue-eye, in place of salmon in this recipe.
Note

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Ingredients

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