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Steamed Spring onion Ginger Fish Fillets with Bok Choy

Steamed Spring onion Ginger Fish Fillets with Bok Choy

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This steamed ginger and spring onion fish is a delicate and aromatic dish that brings the clean flavours of traditional Cantonese cooking to your kitchen. Using thin sole fillets, the fish is gently steamed to maintain a moist, flaky texture, while the combination of five-spice and Shaohsing rice wine creates a sophisticated, savoury base. The final flourish of sizzling hot oil over fresh spring onions releases a wonderful fragrance that elevates the entire meal.

As a diabetes-friendly option, this recipe offers a high-protein, low-carbohydrate lunch or dinner that feels genuinely indulgent. Served alongside tender stalks of baby bok choy, it provides a well-balanced plate full of nutrients and vibrant colour. It is a quick and healthy choice for a midweek meal that requires minimal preparation but delivers impressive, restaurant-quality results at home.

Ingredients for Steamed Spring onion Ginger Fish Fillets with Bok Choy

120ml light soy sauce
2 cucharadas de azúcar
120ml Shaohsing rice wine
1/2 teaspoons five-spice powder
900g sole fillet, cut into 8 pieces
1 (1-inch) piece fresh ginger, finely julienned
6 tablespoons vegetable oil
8 spring onions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
Stir-Fried Baby Bok Choy

How to make Steamed Spring onion Ginger Fish Fillets with Bok Choy

In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.

Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.

Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.

While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.

Divide fish among 4 plates and top with julienned spring onions. Pour splash of hot oil over each dish. Serve immediately with bok choy.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.