Steamed Fish with Bok Choy and Mushrooms Recipe | Yummly

Steamed Fish with Bok Choy and Mushrooms

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  • 4 white fish fillets (6 oz)
  • 2 cloves garlic (crushed)
  • 2 teaspoons fresh ginger (finely grated)
  • 1/4 cup sweet chili sauce
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 fresh red chili (long, seeded, sliced thinly)
  • 2 tablespoons lemon juice
  • 2 teaspoons peanut oil
  • 2 teaspoons sesame oil
  • 3 1/2 ounces shiitake mushrooms (about 1 cup, sliced)
  • 4 heads baby bok choy (halved)
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    1. Line a large bamboo steamer with a sheet of parchment. Fill a large wok with enough water to reach just below the steamer. Bring to boil then reduce heat to simmer.
    2. Place fish in steamer, sprinkle with half the garlic and ginger. Cover with lid and steam for about 8 mins, or until just cooked through. Remove from heat. Let rest, covered, 5 mins. Carefully drain water from the wok.
    3. Meanwhile, combine remaining garlic and ginger, sauces, sugar, chili and juice in a small bowl. Set aside.
    4. Drain wok and heat over high until dry and very hot. Add peanut oil, sesame oil, and mushrooms. Stir-fry until tender. Add bok choy, stir-fry until tender. Add sauce mixture. Stir-fry until well combined.
    5. Serve fish on vegetables, drizzle with sauce. Serve with steamed rice and lemon wedges, if desired.
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