Steamed Fish with Asian Vegetables
Typical Chinese meal consists of 3 dishes+1 soup, a standard family requirement. You can cut down on variety for just 2 people, but you know you are not meeting the standard, that's how I feel anyway. I got to hand it to our Ang Moh friends, they always manage to design cooking 2 dishes at one go, in this case, fish and vegetables in the same dish. Very clever lor.
This recipe:
Serves 4
Prep time 5 mins (okay, it took me longer than that, you shouldn't trust this anyway)
Cooking time 5 minutes (again you shouldn't trust this, for me I always steam my fish for 8~10 minutes)
Here what you need:


6 green onions (shallots)
1 garlic clove, finely chopped
1 tablespoon vegetable oil
2 tablespoons light soy sauce
2 tablespoons shaoxing wine (Chinese rice wine) or dry sherry
4 baby bok choy, trimmed, quartered
4 firm white fish fillets, such as trevalla or flathead fillets (I use Cod fish)
125g shiitake or oyster mushrooms, thinly sliced
1 carrot, peeled, cut into julienne
Steam rice, to serve
- Finely slice 4 green onions. Combine with garlic, oil, soy sauce and shaoxing wine in a small bowl. Season well and set aside.
- Line a steamer with baking paper. (My bamboo steamer peed chia already, so I just use an oval plate coated with oil) Top with bok choy, then fish. Scatter with mushrooms and carrot and spoon over soy sauce mixture. (You can add 1 teaspoon of sesame oil if you like a nutty flavour)
- Cover and steam for 5~7mins, over a pan or wok with simmering water, until the fish is cooked through. (In my experience, its best to leave it for 8~10mins)
- Meanwhile, cut remaining green onions into thin slices. Divide dish and vegetable stacks between serving plates and top with green onion. Serve with steamed rice.
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