This steamed fish recipe is great for anyone looking for a quick low-fat meal.


  • 4 x 200g skinless blue-eye fillets
  • 5cm piece ginger, thinly sliced
  • 100ml Massel chicken style liquid stock
  • 1/4 cup (60ml) Chinese rice wine (shaohsing) (see note)
  • 4 baby bok choy, quartered
  • 2 tablespoons light soy sauce
  • 1 teaspoon caster sugar
  • 1/2 teaspoon sesame oil
  • 2 tablespoons peanut oil
  • 4 spring onions, thinly sliced
  • Coriander and steamed rice, to serve


  1. Place fish on a plate and sit in a bamboo steamer. Scatter over ginger, then pour in stock and rice wine. Cover and set over a pan of simmering water for 5 minutes, then add bok choy, cover and steam for a further 2 minutes or until fish is cooked.
  2. Meanwhile, combine soy, sugar and sesame and peanut oil in a pan over medium heat for 2 minutes or until warm.
  3. Serve fish and bok choy with dressing, spring onion, coriander and rice.