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Simple wok steamed fish with Asian flavours

Method

  • Heat a little oil in a wok (or heavy-bottomed pan) and gently sauté the leeks, carrots, garlic and ginger until tender, stirring now and again.
  • Then add the stock, soy and sambel. Stir well and place the fish on top in one layer. Turn the heat down, cover and simmer for about 4-5 mins until the fish is cooked, adding the bok choy, spring onions and snowpeas for the last minute or so.
  • Serve the fish on a bed of vegies with the sauce sprinkled over.
  • nb.  Any type of Asian greens can be used.

Ingredients

  • vegetable oil
  • 1-2 leeks, finely sliced
  • 4-6 baby carrots, finely sliced
  • 1 garlic clove, crushed
  • 1 tspn grated fresh ginger
  • ½ cup fish (or chicken or vegie) stock
  • 2 heaped tbsp soy sauce
  • ½ tspn sambel oelek or any chilli paste (optional)
  • 4 x 180 gm fish steaks
  • 4 bok choy, shredded
  • 2 spring (green) onions, shredded
  • 16-20 snowpeas, shredded

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.

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  • 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