Steamed fish with noodles & bok choy
Steamed fish is really good for you, easy to make and full of flavour, particularly with a squeeze of Chinese BBQ sauce!
What you need:
- 85g Blue Dragon Medium Rice Noodles
- 2 White fish fillets (e.g. cod, sole or monkfish)
- 2 tsp Blue Dragon Sesame Oil
- 1 tbsp vegetable oil
- 4 chopped heads bok choy / pak choi
- 2 spring onions cut into rounds
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled and finely chopped
- 1 tbsp Blue Dragon Japanese Soy Sauce
- 345g Blue Dragon Chinese BBQ Squeezy Sauce
What you do:
- Cook Blue Dragon Medium Rice Noodles as per the packet instructions, drain well and set aside.
- Put two pieces of firm white fish onto a plate. Sprinkle with Blue Dragon Sesame Oil and then steam for 3-4 minutes until opaque.
- Meanwhile heat the vegetable oil in a large wok and stir fry the spring onions, minced garlic and ginger and soy sauce for 1-2 minutes until the bok choy has just wilted.
- Toss the noodles into the bok choy. Pile onto serving plates and lay a piece of fish over each and scatter with toasted sesame seeds to serve.
- Serve alongside Blue Dragon Chinese BBQ Squeezy Sauce for an extra added flavour.
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Blue Dragon was created over 30 years ago to help British people create authentic Chinese dishes at home. Since then it's gone truly pan-Asian, with ingredients to help create delicious dishes from Thailand, Japan and Vietnam and expanding the Chinese range.
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