Back to Recipe Menu

Steamed whiting with bok choy & oyster mushrooms


  • Put a little stock, 1 tbsp soy, the rice wine, bok choy and mushrooms in a flat soup bowl that will fit in a large steamer. Then top with the fish, a little more stock, the remaining soy and the ginger.
  • Place the dish in the steamer basket, cover and cook for about 4-5 mins.
  • Serve sprinkled with a little sesame oil and garnish with spring onion.


  • ¼ cup fish stock
  • 2 tbsp mushroom (or normal) soy sauce
  • a splash of Chinese rice wine (or dry sherry)
  • inner leaves of 3 baby bok choy
  • 8 baby oyster mushrooms
  • 2 x 180 gm whiting fillets
  • ½ tspn freshly grated ginger
  • sesame oil
  • 3 spring (green) onions, finely sliced on the diagonal

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm