
Ingredients
4 (200g each) Jewfish or blue-eye trevalla cutlets
5cm piece ginger, peeled, cut into thin matchsticks
1 tablespoon soy sauce
3 shallots, trimmed, finely shredded
Steamed baby bok choy, to serve
Instructions
1. Line a large bamboo steamer with non-stick baking paper
2. Place fish steamer top with ginger and drizzle with soy sauce. Cover with lid
3. Place steamer over a saucepan or wok of simmering water steam 5 minutes
4. Scatter over shallots, steam 1 minute until just wilted and fish flakes with a fork
5. Serve the fish with the steamed bok choy