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Steamed fish with chilli and ginger
Ingredients
- 10cm piece fresh ginger (50g), cut into 4cm strips
- 2 green onions (green shallots), cut into 4cm strips
- 2 (300g) baby bok choy, quartered
- 4 (800g) snapper cutlets
- ¼ cup (60ml) salt-reduced soy sauce
- 1 teaspoon sesame oil
- 1 large fresh red chilli, sliced
- 1 cup loosely packed fresh coriander leaves
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