Steamed Fish with Ginger & Oyster Mushrooms

Ingredients

• 150g oyster mushrooms
• 4x 300g white fish fillet, such as perch,
• ling, snapper or blue eye trevalla
• 2 green onions, finely sliced
• 2cm knob ginger, finely shredded
• 2 cloves garlic, finely chopped
• 2 tablespoons Shaoxing wine
• 2 tablespoons light soy sauce
• Sesame oil
• 2 oven bags

Sichuan Asian Greens

• 2 tablespoons Hoisin sauce
• 1 tablespoon fermented black bean and chilli paste
• 1 tablespoon Shaoxing wine
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 8 baby bok choy, trimmed and halved

Method

1. Open one oven bag and place onto a large microwave-safe plate or shallow dish.
2. Place half the mushrooms into the base of the bag in a single layer and place 2 fish fillets over the top.
3. Sprinkle half of the green onion, ginger, garlic, Shaoxing wine and soy sauce.
4. Secure bag with supplied non-metallic plastic tie and place inside microwave.
5. Select SMART COOK FISH setting and turn the AMOUNT dial to 600g. Press START button.
6. Allow to stand for 5 minutes after cooking. Repeat with remaining bag, fish and ingredients.
7. Serve Asian greens topped with fish and mushroom and spoon over sauce.

Method – Asian Greens

1. To make the Asian greens, combine hoisin sauce, black beans, Shaoxing wine, soy sauce and sesame oil in small microwave safe bowl. Cover with microwave safe plastic wrap and place inside microwave.
2. Select 80% power and dial up 2 minutes. Press START button. Remove and stir; set aside.
3. Cut bok choy into quarters and weigh. Place into a large microwave safe bowl; add ¼ cup water. Cover with vented microwave-safe lid or microwave-safe plastic wrap. Select SMART. COOK SOFT VEGETABLE and dial up weight. Press START button. Stand for 1 minute
4. Carefully remove plastic wrap to release the steam and drain off any water and toss through sauce.