Steamed Fish Fillets on Bokchoy

Healthier dishes became a staple at the Chan residence when Ritchie’s mom fell ill. Here is one of the family’s favorites.

Serves 2 to 3  Prep Time 15 minutes  Cooking Time 10 minutes

For the bokchoy
2 tablespoons peanut oil
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 tablespoon finely chopped onion
1 whole medium bokchoy, chopped into 5 equal parts
salt and pepper to taste
1/4 cup water
1 teaspoon sugar

For the fish fillets
4 fish fillets, preferably dory or sole
1/8 cup water
2 tablespoons rice wine or dry sherry
2 tablespoons ginger, julienned
1/2 teaspoon white sugar
2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1/2 cup spring onion, julienned
1 1/2 tablespoons peanut oil
cilantro leaves, for garnish
a pinch of ground pepper

1  Cook the bokchoy: Heat peanut oil in pan, and add the ginger, garlic, and onion. Add the chopped bokchoy then stir. Season. Pour in water then cover pan for 2 to 3 minutes. Plate cooked bokchoy; set aside.

2  Cook the fish: Place fillets on a plate that fits inside a steamer basket. Pour water and rice wine or sherry over fish, and then top with half the ginger. Place plate inside steamer, cover for 10 minutes.

3  Using a spatula, carefully remove the fillets from the steamer and place on top of the bok choy. Pour any remaining liquid left on the plate over the fish, sprinkle with sugar and drizzle with soy sauce and sesame oil in a small pan until hot,and then carefully pour over fish. You should hear some sizzling because the spring onions are being cooked. Garnish fish with the remaining spring onions, cilantro, and pepper.

Photography by David Hanson │ Prop Styling by Becky Kho

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  ang gulo ng recipe. please read the procedures. dalawa ang number three and magulo ang instructions about the liquid from steaming the fish. paki-edit naman.