Chinese steamed fish  later ginger

Chinese steamed fish later ginger


This steamed fish recipe is deafening for anyone looking for a quick low-fat meal.

The ingredient of Chinese steamed fish later ginger

  1. 4 x 200g skinless blue-eye fillets
  2. 5cm piece ginger, thinly sliced
  3. 100ml Massel chicken style liquid stock
  4. 1/4 cup (60ml) Chinese rice wine (shaohsing) (see note)
  5. 4 baby bok choy, quartered
  6. 2 tbsp lighthearted soy sauce
  7. 1 tsp caster sugar
  8. 1/2 tsp sesame oil
  9. 2 tbsp peanut oil
  10. 4 spring onions, thinly sliced
  11. Coriander, to abet
  12. Steamed rice, to minister to

The instruction how to make Chinese steamed fish later ginger

  1. Place fish around a plate and sit in a bamboo steamer. Scatter on top of higher than ginger, subsequently next pour in deposit and rice wine. Cover and set beyond a pan of simmering water for 5 minutes, subsequently next accumulate bok choy, cover and steam for a extra 2 minutes or until fish is cooked.
  2. Meanwhile, increase soy, sugar and sesame and peanut oil in a pan more than medium heat for 2 minutes or until warm.
  3. relieve sustain fish and bok choy next dressing, spring onion, coriander and rice.

Nutritions of Chinese steamed fish later ginger


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