steamed chinese fish & sauté vegetables

substances
2 x 125g white fish fillets – snapper, rockling, barramundi
¼ tsp. chilli paste or sauce
2 tsp. overwhelmed ginger
1 tsp. sesame oil
2 cloves garlic, beaten



2 tbsp. soy sauce
cracked pepper
greens:

½ zucchini, sliced into matchsticks
¼ crimson capsicum, sliced
2 cups wombok cabbage, finely sliced
2 bunches bok choy or pak choy
1 tbsp. soy sauce
1 clove garlic, beaten
1 tsp. beaten ginger
1 tsp. sesame oil
approach
the usage of your bamboo steamer or vegetable steamer, line with baking paper. the use of a knife make a few slits so the steam can pass beyond the paper. location your fish fillets at the paper. in a small bowl mix your chilli, ginger sesame oil, garlic and soy and brush onto the fish, pouring over any leftovers. steam fish for about five mins or until cooked.
whilst this is steaming in a non-stick frypan warmness your sesame oil and sauté the zucchini, capsicum, then after 2 minutes add the cabbage and bok choy. as soon as cabbage starts to wilt add garlic, ginger and soy sauce, stirring a in addition minute or .
serve greens with fish, sprinkle with a few sesame seeds and experience!
nutrition table
servings: 2 serving size:345g
average serve common 100g
energy 1170 kj 339 kj
  279 cal 81 cal
protein 39.3 g 11.four g
fat, overall 9.eight g 2.eight g
- saturated 2.2 g zero.6 g
carbohydrate 5.4 g 1.6 g
- sugars 4.three g 1.2 g
sodium 915 mg 265 mg