Author Topic: Ginger-Steamed Fish & Bok Choy (Asian)  (Read 25687 times)

Offline CreamPuff63

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Ginger-Steamed Fish & Bok Choy (Asian)
« on: April 09, 2011, 12:03:06 pm »
So easy its not funny
Serves 4

Ingredients:
1 red chilli, deseeded & chopped in 3
350g basmati rice
950g water
2 bunches bok choy, halved lengthways
4 x 150g firm, thick white fish fillets (eg. red snapper, ling, groper, hapuka)
4cm piece ginger, peeled, cut into matchsticks
2 tablespoons light soy sauce
1 tablespoon lime juice
2 teaspoons sesame oil   
˝ teaspoon caster sugar
Thinly sliced green spring onions, to garnish

Method:
Put chilli in TM, 10 secs Speed 9. Set aside.
Weigh and wash rice thoroughly. Place water into TM bowl. Insert TM basket with rice.
Line bases of 2 x 20cm bamboo steamer baskets with baking paper.
Divide bok choy among steamer baskets. Top with fish. Scatter half the ginger over the top. Stack baskets on top of each other, and cover with lid. Sit baskets on top of TM inside the Varoma (as pictured).
Cook for 16 minutes, Varoma temperature, Speed 4 or until fish flakes easily when tested with a fork.
Place chilli, soy sauce, lime juice, sesame oil, caster sugar in a cup and stir to combine.
Remove rice basket with aid of spatula.
Drizzle fish with sauce mixture. Garnish with spring onions. Serve with rice.

Source: converted from a ‘New Idea’ magazine recipe

(You can wash steamer baskets in hot, soapy water)

Members' comments
Jeninwa -  yum yum yum. No fresh chilli so I replaced with sweet chilli sauce and omitting the sugar. Will be making this again. It's a very quick and easy dinner.

CC - used Cod Lion .It was delicious.




« Last Edit: June 30, 2015, 01:23:37 am by judydawn »
Non Consultant from Perth, Western Australia

A balanced diet is a biscuit in each hand

Offline Katya

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #1 on: April 09, 2011, 12:15:02 pm »
Looks absolutely scrummy CP and just the sort of thing we like to eat.

I don't have a bamboo steamer (gave it away when I got the TMX !) so I'm curious as to whether this would work equally well using the two layers of the Varoma .... what do you think?   

Offline Meagan

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #2 on: April 10, 2011, 12:04:31 am »
I am guessing you could. The reason cp63 has used this technique is because the Asian cook book has this technique in it and I took the new book to the meet up. You can have a very tall stack of bamboo steamers if you wanted as long as the first one sits over the holes snugly.
Thermomix consultant in beautiful Perth,  Mum to 2 boys :)

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Offline JulieO

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #3 on: April 10, 2011, 12:36:18 am »
Sounds lovely CP, I will try this one, thankyou.  :)

Offline Twitterpated

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #4 on: April 10, 2011, 01:16:15 am »
I never thought about using bamboo steamers on the varoma. This way you can add more layers as needed.

Offline judydawn

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #5 on: April 10, 2011, 01:39:57 am »
Brilliant idea, thanks for the insight into how the new Asian book is going to inspire us CP63.  Only trouble is, like Katya, I gave away all my bamboo baskets when I started using the varoma for everything.  Buggar!  Still, there are only 2 of us so guess the old varoma will cope with our needs here.
Judy from North Haven, South Australia

Learn from the mistakes of others. You haven’t time to make them all yourself.

Offline Cornish Cream

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #6 on: April 10, 2011, 01:14:10 pm »
 I just found my old bamboo steamer in the back of a cupboard,just need to buy the bok choy and I can give this a whorl,thanks CP :-*
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline cookie1

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #7 on: April 12, 2011, 09:27:34 am »
Unlike everyone else I've never had a bamboo steamer, so I'll be able to go and buy one. :D
May all dairy items in your fridge be of questionable vintage.

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Offline CreamPuff63

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #8 on: April 12, 2011, 09:46:19 am »
they cost $8 ea at the little Asian store I went to cookie
Non Consultant from Perth, Western Australia

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Offline cookie1

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #9 on: April 13, 2011, 01:53:59 am »
Thanks. When I told DH about this recipe , his comment was 'first catch your fish.' So I guess that means I'd better wait and make it with fresh fish at Monkey Mia.
May all dairy items in your fridge be of questionable vintage.

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Offline Shiraz49

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #10 on: April 20, 2011, 09:20:39 pm »
they cost $8 ea at the little Asian store I went to cookie

Recipe looks lovely. I guess I can get the steamer for about the same price in Melbourne. Anybody know where? We are coming to Melbourne after easter to get green coffee beans.

Offline jeninwa

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #11 on: May 21, 2012, 12:25:44 pm »
Made this for dinner tonight, yum yum yum. :)
No fresh chilli so I replaced with sweet chilli sauce and omitting the sugar.
Will be making this again. It's a very quick and easy dinner.
I child-proofed my house, but they still get in!

Offline CreamPuff63

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #12 on: May 21, 2012, 12:29:20 pm »
glad you enjoyed this jen. its amazing how good you feel after a meal like this as iit doesn't "just sit" in your stomach
Non Consultant from Perth, Western Australia

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Offline Thermesa

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #13 on: January 08, 2015, 11:42:39 am »
Bumping this recipe. We were given steamer baskets for a wedding present 10 years ago and still haven't opened the box. Time to check the size.

Offline achookwoman

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Re: Ginger-Steamed Fish & Bok Choy (Asian)
« Reply #14 on: January 27, 2015, 07:52:58 pm »
Thanks CP.  Have just caught up with this recipe.  Have both steamer and fish but will have to use other veggies.