Ginger-Steamed Fish & Bok Choy (Asian)

[CreamPuff63]

So easy its not funny
Serves 4

Ingredients:
1 red chilli, deseeded & chopped in 3
350g basmati rice
950g water
2 bunches bok choy, halved lengthways
4 x 150g firm, thick white fish fillets (eg. red snapper, ling, groper, hapuka)
4cm piece ginger, peeled, cut into matchsticks
2 tablespoons light soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil   
˝ teaspoon caster sugar
Thinly sliced green spring onions, to garnish

Method:
Put chilli in TM, 10 secs Speed 9. Set aside.
Weigh and wash rice thoroughly. Place water into TM bowl. Insert TM basket with rice.
Line bases of 2 x 20cm bamboo steamer baskets with baking paper.
Divide bok choy among steamer baskets. Top with fish. Scatter half the ginger over the top. Stack baskets on top of each other, and cover with lid. Sit baskets on top of TM inside the Varoma (as pictured).
Cook for 16 minutes, Varoma temperature, Speed 4 or until fish flakes easily when tested with a fork.
Place chilli, soy sauce, lime juice, sesame oil, caster sugar in a cup and stir to combine.
Remove rice basket with aid of spatula.
Drizzle fish with sauce mixture. Garnish with spring onions. Serve with rice.

Source: converted from a ‘New Idea’ magazine recipe

(You can wash steamer baskets in hot, soapy water)

Members' comments
Jeninwa -  yum yum yum. No fresh chilli so I replaced with sweet chilli sauce and omitting the sugar. Will be making this again. It's a very quick and easy dinner.

CC - used Cod Lion .It was delicious.

[Katya]

Looks absolutely scrummy CP and just the sort of thing we like to eat.

I don't have a bamboo steamer (gave it away when I got the TMX !) so I'm curious as to whether this would work equally well using the two layers of the Varoma .... what do you think?   

[Meagan]

I am guessing you could. The reason cp63 has used this technique is because the Asian cook book has this technique in it and I took the new book to the meet up. You can have a very tall stack of bamboo steamers if you wanted as long as the first one sits over the holes snugly.

[JulieO]

Sounds lovely CP, I will try this one, thankyou. 

[Twitterpated]

I never thought about using bamboo steamers on the varoma. This way you can add more layers as needed.

[judydawn]

Brilliant idea, thanks for the insight into how the new Asian book is going to inspire us CP63.  Only trouble is, like Katya, I gave away all my bamboo baskets when I started using the varoma for everything.  Buggar!  Still, there are only 2 of us so guess the old varoma will cope with our needs here.

[Cornish Cream]

 I just found my old bamboo steamer in the back of a cupboard,just need to buy the bok choy and I can give this a whorl,thanks CP

[cookie1]

Unlike everyone else I've never had a bamboo steamer, so I'll be able to go and buy one.

[CreamPuff63]

they cost $8 ea at the little Asian store I went to cookie

[cookie1]

Thanks. When I told DH about this recipe , his comment was 'first catch your fish.' So I guess that means I'd better wait and make it with fresh fish at Monkey Mia.

[Shiraz49]

they cost $8 ea at the little Asian store I went to cookie

Recipe looks lovely. I guess I can get the steamer for about the same price in Melbourne. Anybody know where? We are coming to Melbourne after easter to get green coffee beans.

[jeninwa]

Made this for dinner tonight, yum yum yum.
No fresh chilli so I replaced with sweet chilli sauce and omitting the sugar.
Will be making this again. It's a very quick and easy dinner.

[CreamPuff63]

glad you enjoyed this jen. its amazing how good you feel after a meal like this as iit doesn't "just sit" in your stomach

[Thermesa]

Bumping this recipe. We were given steamer baskets for a wedding present 10 years ago and still haven't opened the box. Time to check the size.

[achookwoman]

Thanks CP.  Have just caught up with this recipe.  Have both steamer and fish but will have to use other veggies.