Chinese Steamed Fish With Ginger

Recipe Ingredients: 

• 4 x 200g skinless blue-eye fillets
• 5cm piece ginger, thinly sliced
• 100ml chicken stock
• 1/4 cup (60ml) Chinese rice (shaohsing)
• 4 baby bok choy, quartered
• 2 tablespoons light soy sauce
• 1 teaspoon caster sugar
• 1/2 teaspoon kisan canola cooking oil
• 2 tablespoons kisan canola cooking oil
• 4 spring onions, thinly sliced
• Coriander and steamed rice, to serve

Recipe Method: 

• Place fish on a plate and sit in a bamboo steamer. Scatter over ginger, then pour in stock and rice wine. Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
• Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
• Serve fish and bok choy with dressing, spring onion, coriander and rice.