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Steamed fish with bok choy

Steamed fish with bok choy

Based on 10 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"One of my favorite dishes to pick off the Lazy Susan at a Chinese restaurant! Just add rice and everyone’s happy. You can also use fish fillet instead of a whole fish. To steam the fish fillets, just put them in together with the bok choy."
Difficulty
Easy 👌
Preparation
40 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
1
red gilthead
½
lemon
50 g
ginger
4 cloves
garlic
2 tsp
sesame oil
1
chili
50 ml
water
100 ml
soy sauce
1 tsp
sugar
3
bok choy
scallion (for garnish)
cilantro (for garnish)
MetricImperial

Utensils

paper towels, cutting board, knife, frying pan, spatula, steamer basket, parchment paper, pot (large)

How-To Videos

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Nutrition per serving

Cal412
Fat11 g
Protein55 g
Carb25 g
  • Step 1/ 4

    Wash the red gilt-head and pat dry. Finely slice scallions. Wash the bok choy and pluck the leaves. Cut the lemon into wedges. Finely chop ginger and garlic. Deseed chili and finely slice. Stuff lemon wedges inside the fish cavity, followed by some of the garlic and ginger. Reserving remaining lemon wedges for serving.
    • 1 red gilthead
    • scallion (for garnish)
    • 3 bok choy
    • ½ lemon
    • 2 cloves garlic
    • 30 g ginger
    • 1 chili
    • paper towels
    • cutting board
    • knife

    Wash the red gilt-head and pat dry. Finely slice scallions. Wash the bok choy and pluck the leaves. Cut the lemon into wedges. Finely chop ginger and garlic. Deseed chili and finely slice. Stuff lemon wedges inside the fish cavity, followed by some of the garlic and ginger. Reserving remaining lemon wedges for serving.

  • Step 2/ 4

    To make the sauce, heat sesame oil in a frying pan. Add remaining garlic, remaining ginger, chili, and sauté briefly until fragrant. Deglaze with water and soy sauce, then add sugar to the pan. Stir well.
    • 2 tsp sesame oil
    • 20 g ginger
    • 50 ml water
    • 100 ml soy sauce
    • frying pan
    • spatula

    To make the sauce, heat sesame oil in a frying pan. Add remaining garlic, remaining ginger, chili, and sauté briefly until fragrant. Deglaze with water and soy sauce, then add sugar to the pan. Stir well.

  • Step 3/ 4

    Line a steamer basket with baking paper. Put the fish in the steamer basket, set over the boiling water to steam. After approx. 5 min, add bok choy leaves to the basket, let steam for approx. 5 min more.
    • steamer basket
    • parchment paper
    • pot (large)

    Line a steamer basket with baking paper. Put the fish in the steamer basket, set over the boiling water to steam. After approx. 5 min, add bok choy leaves to the basket, let steam for approx. 5 min more.

  • Step 4/ 4

    Serve the steamed fish and bok choy in a plate. Pour the ginger-garlic sauce over the top and garnish with sliced scallion, cilantro, and lemon wedges, if desired. Serve with rice. Enjoy!
    • cilantro (for garnish)

    Serve the steamed fish and bok choy in a plate. Pour the ginger-garlic sauce over the top and garnish with sliced scallion, cilantro, and lemon wedges, if desired. Serve with rice. Enjoy!

  • Enjoy your meal!

    Steamed fish with bok choy

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