Ingredients Jump to Instructions ↓

  1. 1 1/2 cups (300g) jasmine rice

  2. 4 x 180g blue eye cutlets

  3. 2 teaspoons sesame oil

  4. 2 tablespoons soy sauce

  5. 1 tablespoon mirin (see Cook's note below)

  6. 1 clove garlic, crushed

  7. 2 x 4cm pieces ginger, sliced thinly

  8. 2 green onions (green shallots), sliced thinly

  9. 800g baby bok choy, halved

  10. Note: this recipe is best made close to serving.

Instructions Jump to Ingredients ↑

  1. Cook the rice according to the directions on the packet.

  2. Steamer method Line a bamboo or metal steamer with a heatproof pie dish, banana leaves or baking paper. Place the fish in the steamer in a single layer, and drizzle with the combined oil, soy, mirin, and garlic. Top with ginger and green onions. Cook the fish, covered tightly, over a wok or pan of boiling water for about three minutes or until the flesh flakes. Stir-fry the bok choy in a heated oiled wok or frying pan until just wilted.

  3. Microwave method Place the fish on a microwave-safe plate with the thickest ends around the outside edge of the dish. Drizzle with the combined oil, soy, mirin and garlic.

  4. Top with ginger and green onions, cover and cook on MEDIUM-HIGH (70%) for about five minutes or until the fish is almost cooked through. Stand fish, covered, for three minutes.

  5. While fish is standing, place the bok choy in a microwave-safe dish, cover and cook on HIGH (100%) for about three minutes or until tender.

  6. Serve the fish with the baby bok choy and jasmine rice.

  7. Not suitable to freeze.

  8. Cook's note Mirin is a sweet Japanese rice wine. Substitute sweet sherry, if preferred. If using fish fillets, they will take less time to cook. Don't overcook fish. It's cooked if it flakes easily and has changed colour all the way through. To test, insert a fork into the thickest part of the flesh and gently divide it. With a whole fish or cutlet, the flesh should come cleanly away from the backbone.


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