Soy Ginger Steamed Fish
Serves: 2
1½ tablespoons light soy sauce
1½ tablespoons shao hsing cooking wine
2 teaspoons peanut oil
1 teaspoon finely grated ginger
1 teaspoon caster sugar
2 x 200g white fish fillets
Sliced shallots and coriander, to serve
Salt and freshly ground black pepper, to taste
1. Combine soy, shao hsing, oil, ginger and
sugar in a bowl.
2. Place fish on a heatproof plate. Spoon 1
tablespoon of sauce over the fish.
3. Pour 2 cups of water into the base of the
wok. Place steamer rack in wok. Cover with
lid and place on setting 5. Once water
starts to simmer, place fish in wok. Steam
for 9-10 minutes or until fish is cooked.
4. Heat remaining sauce. Pour over fish. Top
with shallots and coriander. Season to taste
with salt and pepper. Serve.
Chinese Style Tofu and Green Vegetables
Serves: 4
300g firm tofu, halved
2 tablespoons peanut oil
1 onion, sliced
2 cloves garlic, crushed
3 bok choy, trimmed, quartered
2 small zucchini, sliced
100g enoki mushrooms, ends trimmed,
separated
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon sweet chilli sauce
1. Heat oil in the wok on setting 10. Cook
one piece of tofu at a time until golden on
both sides. Drain on paper towelling. Cut
each slice into 6 pieces.
2. Add onion to wok and stir fry for 1 minute.
Add garlic and cook for a further minute.
Add the bok choy and zucchini, cooking for
1-2 minutes or until the zucchini starts to
soften.
3. Add the mushrooms and the sauces and
cook for a further 1 minute. Season to
taste with salt and pepper. Serve.
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Wok Recipes continued
