Asian spices make this simple fish dinner extra special.


  • 4 (200g each) Jewfish or blue-eye trevalla cutlets
  • 5cm piece ginger, peeled, cut into thin matchsticks
  • 1 tablespoon soy sauce
  • 3 shallots, trimmed, finely shredded
  • Steamed baby bok choy, to serve


  1. Line a large bamboo steamer with non-stick baking paper. Place the fish in the steamer, top with ginger and drizzle with soy sauce. Cover with a lid.
  2. Place the steamer over a saucepan or wok of simmering water and steam for 5 minutes. Scatter over the shallots and steam for 1 minute or until just wilted and the fish flakes with a fork.
  3. Serve the fish with the steamed bok choy.