Ginger fish with Asian greens

Asian spices make this simple fish dinner extra special.

Line a large bamboo steamer with non-stick baking paper. Place the fish in the steamer, top with ginger and drizzle with soy sauce. Cover with a lid.
Place the steamer over a saucepan or wok of simmering water and steam for 5 minutes. Scatter over the shallots and steam for 1 minute or until just wilted and the fish flakes with a fork.
Serve the fish with the steamed bok choy.

Source

4 Jewfish or blue-eye trevalla cutlets

5cm piece ginger, peeled, cut into thin matchsticks

1 tbsp soy sauce

3 shallots, trimmed, finely shredded

Steamed baby bok choy, to serve

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