Steamed Fish, Vegetables And Rice - cooking recipe

Ingredients

4 (7 oz) salmon cutlets
3 None green onions, thinly sliced diagonally
1 inch fresh ginger, peeled, julienned
7 oz jasmine rice
1 bunch baby bok choy, quartered, washed
None None Soy and Garlic Sauce
1/2 cup soy sauce
2 tsp sesame oil
2 cloves garlic, minced
2 tsp sugar

Preparation

Line a bamboo steamer basket with parchment paper. Place salmon cutlets on paper. Sprinkle with green onions and ginger.
Place bok choy in a separate basket.
In a large wok, bring about 2 inches of water to a boil over high heat. Reduce heat and add rice.
Whisk together soy sauce, sesame oil, garlic and sugar. Place steamer basket with fish onto wok over water. Drizzle fish with a little soy and garlic sauce, cover with lid and steam for 10 mins. Check water level and add more boiling water, if necessary.
Remove lid and place bok choy basket over fish. Cover and continue to steam for 2-3 mins, until fish is cooked to your liking and bok choy and rice are tender. Remove baskets from wok. Transfer rice to serving bowls. Serve fish, vegetables and rice drizzled with remaining sauce.