If ever I am the one deciding on where to dine out at a restaurant, I always choose modern Cantonese or similar as I adore the flavours of simple, healthy ingredients. Being a local to Sydney, my favourites are Mr Wong, China Doll, and China Diner.
You can guarantee that if I dine at Mr Wong, I will always order the delicate, aromatic steamed Toothfish with ginger and shallots. It is simply a beautiful, healthy, and tasty dish and I continue to strive to mimic this recipe which I call “perfection”.
Many people find it a challenge to connect the dots between healthy food and tasty food, and this fish dish will put an end to that belief.
You may have an authentic bamboo steamer at home or if you are like me, you may just have a normal steamer. I place baking paper on the bottom of my normal steamer and then follow this recipe. It is really simple and easy to do.
Toothfish is a delicacy and one that Tetsuya and other chefs pay top dollar for, however blue eye cod, ling, perch, or a thick white fish all work very well with this recipe.
I serve this dish with Bok choy and a small amount of steamed Jasmine rice for a light, healthy dinner.
Bok Choy is full of fibre and nutrients including Vitamin A, B, C and Calcium plus it is a phytoestrogen meaning that it can support healthy hormones especially PMS, perimenopause and menopause.
Dinner should never be the biggest meal of the day. It really should be the lightest, smallest meal of the day as you are mostly relaxing and sleeping at this time. Fish can be beautiful for those suffering from digestive issues or Inflammatory Bowel Disease, so if this is your story, you may enjoy this recipe.
This recipe serves 2 people. I often double this recipe and do another round of fish in my steamer so that I have left-overs for lunch the next day. If you have a busy life, I always recommend cooking extra dinner for another meal. It makes life so much easier.
- 2 thick pieces of blue eye cod, perch or ling
- 1 knob fresh ginger (thumb size)
- 2 tablespoons sesame oil
- 2 tablespoons cold pressed olive oil
- 3 garlic cloves, finely chopped
- 1 large, mild, green chili, finely chopped
- ½ cup of rice wine or dry sherry
- 2 tablespoon Tamari
- 2 tablespoons of maple syrup
- 1 Lime, zest and juice
- 1 boy choy
- 3 spring onions, finely sliced
- A few sprigs coriander, finely chopped
- 1 cup of steamed jasmine rice
Prepare your steamer. For a standard steamer, put water in the bottom and place baking powder on the bottom of top steamer section where your fish will be placed. Put heat on.
Finely slice your ginger, julienne style.
Coat each side of your white fish with sesame oil with a basting brush.
Once the steamer has heated up, place your fish gently on top of the baking paper and sprinkle ginger gently on the top.
Steaming of your fish should take around 8-10 minutes depending on fish size.
Prepare your Bok choy – wash under cold water to remove any dirt. Trim the stem ends and cut larger heads in half and dry on paper towels.
Once your fish has been steaming for 4 minutes, place boy choy on top of fish and continue to steam for the next 4 minutes. Add later if you prefer your Bok Choy crispier.
As your fish and Bok choy continue to steam, make your dressing. Add your olive oil and sesame oil to a fry pan on medium heat. Add garlic, ginger and half the spring onion and cook for a few minutes. Now add the sherry and deglaze for a minute before adding the zest and juice of your lime, tamari, and maple syrup. Simmer for 3 minutes on low heat.
Place steamed rice in two bowls.
Remove Bok choy from steamer and spread evenly over the rice. Place fish gently on the Bok choy.
Pour the dressing over both bowls, sprinkle the remaining spring onions and coriander on top.
I like to serve some extra finely slices red chilli for that extra kick!
Serve and enjoy.