Steamed Chinese Fish & Sauté Vegetables

If you can’t get Chinese cabbage or Bok Choy just use spinach or broccoli.

This recipe is low sugar, low carb, low fat and high protein.

Ingredients

• 2 x 125g white fish fillets – Snapper, Rockling, Barramundi
• ¼ tsp. chilli paste or sauce
• 2 tsp. crushed ginger
• 1 tsp. sesame oil
• 2 cloves garlic, crushed
• 2 tbsp. soy sauce
• Cracked pepper

Vegetables:

• ½ zucchini, sliced into matchsticks
• ¼ red capsicum, sliced
• 2 cups wombok cabbage, finely sliced
• 2 bunches Bok Choy or Pak Choy
• 1 tbsp. soy sauce
• 1 clove garlic, crushed
• 1 tsp. crushed ginger
• 1 tsp. sesame oil

Method

1. Using your bamboo steamer or vegetable steamer, line with baking paper. Using a knife make some slits so the steam can go past the paper. Place your fish fillets on the paper. In a small bowl mix your chilli, ginger sesame oil, garlic and soy and brush onto the fish, pouring over any leftovers. Steam fish for about 5 minutes or until cooked.
2. Whilst this is steaming in a non-stick frypan heat your sesame oil and sauté the zucchini, capsicum, then after 2 minutes add the cabbage and Bok Choy. Once cabbage starts to wilt add garlic, ginger and soy sauce, stirring a further minute or two.
3. Serve vegetables with fish, sprinkle with some sesame seeds and enjoy!