Chinese Steamed Tilapia


  • 2 7-oz fresh tilapia fillets
  • 3 cm piece of ginger, thinly sliced
  • 1/4 cup chicken stock
  • 2 tbsp. Chinese rice wine
  • 2 baby bok choy, quartered
  • 1 tbsp. light soy sauce
  • 1/2 tsp. sugar
  • 1/4 tsp. sesame oil
  • 1 tbsp. peanut oil
  • 2 scallions, thinly sliced
  • white rice, cooked
  • coriander (optional)
Chinese steamed tilapia

Preparation and Cooking Instructions

  • Place the fillets on a plate and set in a bamboo steamer.
  • Sprinkle the ginger and pour in the rice wine and chicken stock.
  • Cover and set the steamer on a pan of simmering water for 5 minutes.
  • Add bok choy and then cover and steam for another 2 minutes or until the fish is cooked.
  • While the fish cooks, heat a small skillet over medium heat. 
  • Combine soy sauce, sugar, sesame oil, and peanut oil in the skillet for 2 minutes or until warm.
  • Serve fish and bok choy with dressing, green onion, coriander, and rice.

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