This is a one pot wonder dish as you only need to chuck everything in one pot and steam for ten minutes, making it very easy and quick to prepare.
Steaming is one of the best cooking methods for maximizing taste and colour, while retaining the most nutrients in food. The combined flavours of soy sauce, ginger and sesame oil really goes well with fish, creating an authentic Asian taste.
2 bunches baby bok choy
3 x 200g white fish fillet (600g)
1 small onion (or ½ a large onion), sliced thinly
1 carrot, cut into fine julienne
½ medium sized red capsicum, cut into fine julienne
1 cup coriander leaves, torn
2 stalks spring onion, sliced thinly
For the Sauce:
2 cloves garlic, sliced thinly
20g Ginger, cut into very fine julienne
1 chilli, sliced thinly
2 teaspoons brown sugar
½ teaspoon ground pepper
3 tablespoons sesame oil
7 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons lemon juice
Prepare a wide heat-proof dish that will fit inside the steamer.
Wash the baby bok choy and drain. Separate the stalks and leaves. Arrange the bok choy onto the base of the dish evenly.
Cut the fish fillets in halves, then place them on the bed of bok choy.
Scatter the onion, carrot and capsicum slices on top of the fish evenly.
Combine all the sauce ingredients in a small bowl, then pour over the fish.
Top with coriander leaves and onion springs.
Place the dish inside the steamer and steam for 10 minutes until the fish is just cooked through.
Serve warm with a side of plain steamed jasmine rice.