Steamed Ginger-Scallion Fish with Bok Choy

• White fish fillet200g
• Bok choy150g
• Fresh ginger10g
• Spring onion25g
• Low-sodium soy sauce12ml
• Sesame oil5ml
• Rice vinegar5ml
• Jasmine rice (cooked)120g

Instructions

1. Place the fish on a heatproof plate with half the ginger and spring onion.
2. Steam for 8-10 minutes until the fish flakes.
3. Steam the bok choy alongside for the last 3 minutes.
4. Warm the soy sauce, sesame oil and vinegar and spoon over the fish.
5. Top with the remaining ginger and spring onion and serve with rice.