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Glazed ginger fish with baby bok choy recipe

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Created by Suzanne Gibbs

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Photography: Richard Mortimer

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Main

Ingredients

1/3 cup (80ml) mirin (sweet rice wine)
¼ cup (60ml) light soy sauce
1 tablespoon grated fresh ginger
4 x 150g fish fillets, such as barramundi or blue-eye
1 tablespoon sesame oil
2 heads baby bok choy, halved
steamed rice, to serve

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Preparation

Simmer mirin, soy sauce and ginger in a small saucepan on high heat for 3 minutes, until sauce thickens slightly. Cool. Place fish in a shallow dish and cover with sauce. Turn to coat and stand for 5 minutes.

Preheat a grill to medium. Drain fish, reserving marinade. Brush fish with sesame oil and cook under grill for 5-7 minutes, basting with reserved marinade.

Meanwhile, steam or blanch bok choy for 1 minute, until tender but crisp. Spoon rice onto serving plates and top with fish and bok choy.

If you enjoyed this Glazed ginger fish with baby bok choy recipe then browse more Modern Asian recipes, egg-free recipes, low-carb recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

	Restaurant	Book Online	Suburb
1.	Harry's Singapore Chilli Crab		Sydney
2.	The Chairman and Yip		City
3.	Timmy's Kitchen		Manuka
4.	Taste of Asia		North Hobart
5.	Viet Hoa		Perth
6.	Petaluma's Bridgewater Mill		Bridgewater
7.	House of Chow		Adelaide
8.	Imperial Peking		St Peters
9.	Indochina Thai Restaurant		Unley
10.	Phuket		Glenelg

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