Steamed Fish With Bok Choy And Mushrooms - cooking recipe

Ingredients

4 None (6 oz) white fish fillets
2 cloves garlic, crushed
2 tsp finely grated fresh ginger
1/4 cup sweet chili sauce
1/4 cup low-sodium soy sauce
2 tbsp brown sugar
1 None long fresh red chili, seeded, sliced thinly
2 tbsp lemon juice
2 tsp peanut oil
2 tsp sesame oil
3 1/2 oz shiitake mushrooms (about 1 cup), sliced
4 heads baby bok choy, halved

Preparation

Line a large bamboo steamer with a sheet of parchment. Fill a large wok with enough water to reach just below the steamer. Bring to boil then reduce heat to simmer.
Place fish in steamer, sprinkle with half the garlic and ginger. Cover with lid and steam for about 8 mins, or until just cooked through. Remove from heat. Let rest, covered, 5 mins. Carefully drain water from the wok.
Meanwhile, combine remaining garlic and ginger, sauces, sugar, chili and juice in a small bowl. Set aside.
Drain wok and heat over high until dry and very hot. Add peanut oil, sesame oil, and mushrooms. Stir-fry until tender. Add bok choy, stir-fry until tender. Add sauce mixture. Stir-fry until well combined.
Serve fish on vegetables, drizzle with sauce. Serve with steamed rice and lemon wedges, if desired.