Name: Steamed fish with chilli and ginger
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 baby buk choy (300g), quartered lengthways; 4 snapper cutlets (800g); 10 centimetre piece fresh ginger (50g), cut into long strips; 2 green onions, cut into long strips; 1/4 cup (60ml) light soy sauce; 1 teaspoon sesame oil; 1 fresh long red chilli, sliced thinly; 1 cup loosely packed fresh coriander leaves

Steamed fish with chilli and ginger

Here is a classic Asian dish that works every time; steaming will give you a soft, moist and tender flesh that slides right off the bone. Go heavy or light on the chilli, depending on your personal heat threshold.

Serves 4

Cook

20M

Ingredients

2 baby buk choy (300g), quartered lengthways

4 snapper cutlets (800g)

10 centimetre piece fresh ginger (50g), cut into long strips

2 green onions, cut into long strips

1/4 cup (60ml) light soy sauce

1 teaspoon sesame oil

1 fresh long red chilli, sliced thinly

1 cup loosely packed fresh coriander leaves

Method

1.Place buk choy on large heatproof plate inside bamboo steamer; top with fish. Sprinkle ginger and onion over fish, then drizzle with sauce and oil.

2.Steam fish, covered, over wok of simmering water, about 5 minutes or until cooked through. Serve fish topped with chilli and coriander.

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