Steamed Ginger and Mushroom Fish
Delicate fish is gently steamed in a fragrant, ginger-spiked shiitake mushroom broth and served over fluffy rice for a warming bowl that brings just the right balance to weeknight fare.
Recipe
1
Cook Rice
Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to a simmer. Cover with a lid, reduce heat to low and cook for 15 minutes. Remove from heat and set aside, covered, for 10 minutes to steam.
2
Make Sauce
Place mirin, rice wine vinegar, soy sauce, and 125ml (½ cup) water in a bowl and stir to combine. Set aside.
3
Chop Vegetables
Halve shiitake mushrooms and thinly slice bok choy. Crush garlic and peel and finely grate ginger. Thinly slice spring onion.
4
Fry Mushrooms
Heat oil in a frypan over medium heat. Add garlic and ginger and cook, stirring, for 30 seconds or until fragrant. Add shiitake mushroom and cook, stirring regularly, for 1-2 minutes or until tender and golden brown.
5
Steam Fish
Add sauce and sesame oil to frypan and crumble in stock cube. Gently place fish on mushrooms, ensuring fish doesn’t touch the base of the frypan. Bring to a simmer, cover with lid and cook for 10-12 minutes, allowing the fish to gently steam. Carefully remove fish from pan.
6
Plate Up
Add bok choy to frypan and simmer for 2 minutes or until stems are tender and leaves have wilted. Divide rice between bowls and top with fish, sauce and vegetables. Sprinkle with spring onion to serve.