GINGER STEAM FISH WITH BOK CHOY

GINGER-STEAMED FISH WITH BOK CHOY

Prep: 15 Mins Cook: 12 Mins Serves: 4

• 2 bunches bok choy, halved length ways
• 4 x 150 g firm, thick white fish fillet
• 4cm piece ginger, peeled cut into matchsticks
• 2 fresh long red chili, deseeded, finely chopped
• 2 tblsps light soy sauce
• 1 tblsp lime juice
• 2 tsps sesame oil
• 1/2 tsp caster sugar
• Thinly sliced greed spring onion, to garnish
• Steam rice, to serve

Cooking

1. Line bases of two 20 cm bamboo steamer baskets with baking paper.

2. Divide bok choy among steamer basket, top with fish. Scatter half the ginger over the top. Stack basket on top each other.  Cover with lid.  Sit baskets over a large saucepan of rapidly boiling water.

3. Steam for about 10-12 minutes, or until fish flakes easily when tested with fork.

4. Place chili, sauce, juice, oil, sugar, and remaining ginger in a small bowl.  Stir to combine.

5. Drizzle fish with sauce mixture.  Garnish with spring onions. Serve with rice