Steamed Ginger Chilli Fish with Bok Choy
Ingredients
- 2 whole silver perch fish, scaled and cleaned with heads removed
- 2 tablespoons grapeseed oil
- 3cm fresh ginger, finely julienned
- 1 red chilli, de-seeded and finely julienned
- 2 spring onions, finely sliced
- 1/4 cup water
- 3/4 teaspoon sugar
- 1/4 cup light soy sauce
- Small handful fresh coriander, roughly chopped, to serve
- 1 teaspoon fried shallots, to serve
- 1 spring onion, finely sliced to serve
Instructions
Preheat oven to 160° Celsius.
Fill the wok with 2 inches of water and place the steamer basket on top. Bring the water to a boil over medium high heat. Place the fish inside the steamer on a plate and steam for 6-8 minutes. Gently lift the flesh of the fish using a butter knife to check that the meat is almost completely opaque.
Remove the fish and steamer basket and pour out the water from the wok. Place the wok back on the hob with the oil, ginger, chilli and spring onions until it begins to sizzle.
Add the water, sugar and soy sauce and bring to a simmer. Let simmer until it thickens slightly, then season with white pepper and gently add the steamed fish, turn over once to coat it in the glaze.
Serve on a plate topped with the wok juices, coriander, spring onion and fried garlic.