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Garlic and Ginger Fish with Bok Choy

Here's how you make Garlic and Ginger Fish with Bok Choy
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  • Servings: 4
  • Prep: 10m
  • Cook: 20m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 cup dry jasmine rice
  • 1 small carrot, peeled
  • 1/4 cup soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons caster sugar (or granulated sugar)
  • 4 fillets (1 1/2 pounds) sea bass (halved crossways)
  • 1 bundle baby bok choy, stems trimmed, washed, dried
  • 3 garlic cloves thinly sliced
  • Fresh gingerroot (2 inch piece, peeled, cut into matchsticks)
  • 1/8 teaspoon freshly ground black pepper (to taste)
  • 1 lemon, cut into wedges, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350°F. Cook rice in a large saucepan of salted boiling water, until tender. Drain and cover to keep warm.

  • Step 2: Meanwhile, use a vegetable peeler to peel the carrot lengthways into ribbons. Set aside.

  • Step 3: Combine the soy sauce, fish sauce and sugar in a bowl.

  • Step 4: Line the base and sides of a large roasting pan with foil. (I used a Le Creuset enameled stoneware dish for this, simply spraying bottom lightly with non-stick spray).

  • Step 5: Divide carrot into 4 portions in the pan. Top each with a piece of fish, then bok choy. Place remaining fish on top and pour sauce mixture over. Sprinkle with garlic, ginger and pepper.

  • Step 6: Cover with foil and secure around pan edges. Bake in preheated oven for 15 minutes or until fish flakes when tested.

  • Step 7: To serve, place rice on plates, top with fish stacks and drizzle with pan juices. Serve with lemon.


We hope you enjoy this recipe!

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