Barramundi with Bok Choy
Recipes · Dinner · Recipe, Typed Supps
Steamed fish and greens, finished with ginger and almost nothing else.
Allergens and patterns
Contains fish, sesame, soya. Fits: Pescatarian, Kosher.
Ingredients
- 2 fillets (300g) Barramundi — A lean Australian white fish with a useful amount of omega-3 for its fat content, and a firm flake that survives steaming.
- 2 heads, halved (200g) Bok Choy — A brassica that cooks in three minutes and carries calcium in a form that absorbs unusually well for a leafy green.
- to serve (150g cooked) Brown Rice — The carbohydrate that makes this dinner rather than a starter, with its bran and magnesium intact.
- a thumb, julienned (12g) Fresh Ginger — Steamed on top of the fish, it perfumes the whole plate and needs no other seasoning.
- 1 tbsp (15g) Soy Sauce — The salt. Poured over at the end so you can see exactly how much went on.
- 1 1/2 tsp (8g) Sesame Oil — A few drops, heated until it just smokes and poured over the ginger — the step that makes this taste like a restaurant version.
Nutrition per serving
- Calories: 371.5 kcal
- Protein: 35g
- Carbohydrate: 26.3g
- of which sugars: 1.1g
- Fat: 13g
- of which saturated: 2.6g
- Fibre: 3.9g
- Sodium: 563.2mg
Method
- Sit the fish on a plate, scatter the ginger over it, and steam for 8-10 minutes until it flakes.
- Steam or blanch the bok choy for 3 minutes, until the stems are just tender.
- Pour the soy sauce over the fish.
- Heat the sesame oil until it shimmers and pour it over the ginger — it should sizzle.
- Serve over the rice with the bok choy alongside.
Nutrients it supplies
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