Steamed Fish with Chilli and Ginger


2 baby buk choy, quartered

4 snapper cutlets (800g)

10cm piece fresh ginger (50g), cut into 4cm strips

2 green onions, cut into 4cm strips

1/4 cup (60ml) light soy sauce

1 tsp sesame oil

1 fresh large red chilli, sliced thinly

1 cup loosely packed fresh coriander leaves


1.  Place buk choy on large heatproof plate inside bamboo steamer; top with fish.  Sprinkle ginger and onion over fish, then spoon over sauce and oil.  Steam, covered, about 5 minutes or until fish is just cooked through.

2.  Serve fish topped with chilli and coriander.

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