ginger soy barramundi on rice with bok choy

The most time consuming part of this dish is cooking the rice. It’s clean, healthy, quick, cheap and tasty. For the vegetarian option, substitute fish for tofu.

barramundi fillets
soy sauce
ketchup manis
ginger, small julienne
garlic, thinly sliced
water
rice to serve
Asian greens to serve

Put the rice on.
In a suitably sized pan to hold your fillets, pour in about 2 tbsp of each soy sauce and ketchup manis, add the garlic and ginger and about 3 tbsp water.
Turn on the heat and mix the sauce.
Add the fish (skin down), essentially you will be poaching the fish so keep adding water in small amounts if the sauce becomes too thick and sticky. If you have a lid, put it on.
Dinner is done in 15 minutes from start time.

Serve over rice with quick steamed Asian vegetables (bok choy, choy sum, pak choy, whatever).

Sub: Barramundi for sea bass, snapper or almost any white fish. Barramundi for thick cut tofu.

ginger soy barramundi with bok choy

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8 thoughts on “ginger soy barramundi on rice with bok choy

  1. This meal looks top notch; the ginger adds a lot of good taste, and a lot of quality of nutrients for us as well:)) Great post and I look forward to sharing more with you:))

  2. Pingback: Sake-steamed sea bass | Chef Doru's Blog

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