Steamed fish with bok choy and mushrooms

Fresh, healthy and flavoursome, this Asian inspired steamed fish recipe, served with bok choy, mushrooms and chilli, is a wonderful weeknight dinner for any day of the week.

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Steamed fish with bok choy and mushrooms
  • 4 180g white fish fillets
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated fresh ginger
  • 1/4 cup (60ml) sweet chilli sauce
  • 1/4 cup (60ml) salt-reduced soy sauce
  • 2 tablespoon brown sugar
  • 1 long fresh red chilli, seeded, sliced thinly
  • 2 tablespoon lemon juice
  • 2 teaspoon peanut oil
  • 2 teaspoon sesame oil
  • 100 gram shiitake mushrooms, sliced
  • 4 baby bok choy, halved


Steamed fish with bok choy and mushrooms
  • 1
    Line a large bamboo steamer with a sheet of baking paper. Fill a large wok with enough water to reach just below the steamer. Bring to boil then reduce heat to simmer.
  • 2
    Place fish in steamer, sprinkle with half the garlic and ginger. Cover with lid and steam for about 8 minutes, or until just cooked through. Remove from heat. Stand, covered, 5 minutes. Carefully drain water from the wok.
  • 3
    Meanwhile, combine remaining garlic and ginger, sauces, sugar, chilli and juice in a small bowl. Set aside.
  • 4
    Heat wok over high heat until dry and hot. Add peanut oil, sesame oil and mushrooms. Stir-fry until tender. Add bok choy, stir-fry until tender. Add sauce mixture. Stir-fry until well combined.
  • 5
    Serve fish on vegetables, drizzle with sauce mixture. Serve with steamed rice and lemon wedges, if desired.

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