Steamed fish with bok choy

Based on 6 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“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 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

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

Utensils

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

Nutrition per serving

Cal
459
Protein
80 g
Fat
11 g
Carb
10 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.
    • red gilthead
    • scallion (for garnish)
    • bok choy
    • ½ lemon
    • 2 cloves garlic
    • 30 g ginger
    • 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!