Sat, 10 February 2024
NGREDIENTS:
2 cod fillets
3 bunches of small white pak choi, washed
1 tbsp of thinly julienned ginger
1 stalk of julienned scallion
For The Sauce:
1 stalk / approx 15g of finely diced scallion
2 tbsp/ approx 20g of finely diced ginger
3 tbsp of vegetable or peanut oil
4 tbsp of Lee Kum Kee seasoned soy sauce for seafood, or light soy sauce
1 tsp of sesame oil
METHOD:
1. In an 8 inch bamboo steamer add a piece of baking paper. Place the julienned ginger and
scallion on the baking paper and the fish on top. This will infuse the flavour of the ginger and
scallion into the fish.
2. To prepare the washed mini pak choi, slice it lengthways into quarters and add it into the
steamer.
3. Steam the fish and pak choi in the bamboo steamer for 5 mins or until cooked.
4. While the fish is steaming, prepare the sauce. In a small non-stick pan, heat the oil for 1
minute, then add in the minced ginger and scallion, the soy sauce and sesame oil. Heat for a
further 1 minute on a low heat.
5. Pour the hot sauce over the fish and pak choi when they are ready. Serve with some steamed
jasmine rice.
