Asian Style Steamed Fish
Wow your guests and feast on authentic Asian flavours with this Asian Style Steamed Fish.
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Ready Time
Ready Time
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Preparation
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Joel Mielle
Joel Mielle, a qualified trained French Chef and previous restaurant owner committed to helping people cook more at home.
Joel completed his apprenticeship and studied at William Angliss College in Melbourne Australia. He opened up his first French restaurant at the age of 21 then worked in many fine dining restaurants and hotels.
He later became a video producer and combined both is skills towards his cooking channel which now attracts a large social media following globally. Joel also appears regularly on NBN TV in Lebanon and has his recipes playing in supermarkets across USA. He travels to different countries seeking new trends in food, bringing you the best in easy to follow video recipes.
Ingredients
- 2 thick pieces of blue eye or similar white fish
- 1 thumb of peeled ginger
- 4 tablespoons peanut oil
- 1 teaspoon sesame oil
- 2 garlic cloves
- 1 chili (mild)
- ½ cup of dry sherry or rice wine
- 4 tablespoons Ketjap Manis (or use light soy with 1 tspn sugar)
- 1 Lime
- 4 baby bok choy, quartered
- 2 spring onions, thinly sliced (scallions)
- A few fresh coriander leaves (cilantro)
- Salt to taste
Method
- Preheat the Steam Zone
- Peel and chop the ginger very finely in long narrow strips (Julienne cut).
- Skin the fish and using a pastry brush or similar, coat each side with peanut oil. Season with salt, a little on each side. Place in Steam Zone, scatter the top with the ginger julienne. Cover and set timer for approx. 7 minutes.
- While the fish is cooking, In a pan on medium heat, add sesame and peanut oil, grated garlic and chili, sweat for 2 minutes then deglaze with the sherry, add the zest plus juice of one whole lime. Add the ketjap manis and simmer for 2 or 3 minutes on very gentle heat.
- Wash and quarter your bok choy. Two minutes before fish is cooked (5 minutes later) add the bok choy. Remove from steamer, serve fish and bok choy with dressing sauce, some chopped spring onion and a few coriander leaves.
- Serve immediately with hot plain rice.
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