Steamed Fish Recipe
Chinese style, hot sesame oil, bok choy, shimeji mushrooms, rayu oil, white rice
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Ingredients
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Fish and Vegetables
Sauce
Rice
Method
Prepare Rice
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare Fish and Vegetables
- 2
Steam the Fish
Place the fish fillets in a steaming basket lined with parchment paper. Arrange the bok choy and shimeji mushrooms around the fish. In a small bowl, mix together sesame oil, soy sauce, grated ginger, and minced garlic. Drizzle half of this mixture over the fish and vegetables.
- 3
Steam Everything
Bring water to a boil in a pot and place the steaming basket over it. Cover and steam for about 10-12 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
Serve
- 4
Plate the Dish
Once the fish and vegetables are cooked, transfer them to plates. Drizzle the remaining sesame oil mixture and rayu oil over the top. Serve the steamed fish and vegetables with a side of fluffy white rice.