Steamed chilli and shallot fish with garlic sesame greens
600 g, (buy 4 x1 50g fillets)
Fresh red chilli
1 whole, thinly sliced
3 individual, thinly sliced
3 clove(s), thinly sliced
2 bunch(es), cut into thirds
150 g, halved
1 bunch(es), leaves halved lengthways
¼ cup(s), leaves
- Place a bamboo steamer over a wok or large saucepan of simmering water (make sure steamer does not touch water). Line base of steamer with baking paper. Place fish in steamer and sprinkle with chilli and shallots. Steam, covered, for 6-8 minutes or until fish is cooked through.
- Meanwhile, heat a wok over a high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry garlic for 10 seconds or until fragrant. Add broccolini and snow peas and stir-fry for 2 minutes or until almost tender. Add bok choy and stir-fry for 1 minute or until heated through. Drizzle with remaining oil.
- Top vegies with fish. Sprinkle with coriander to serve.