Spicy Sichuan Style Steamed Fish with Stir-Fried Bok Choy & Jasmine Rice

About this meal

A weight-loss friendly Chinese lunch featuring tender white fish fillet steamed with a spicy Sichuan-style sauce and aromatics, served alongside quick stir-fried bok choy and a small portion of fluffy jasmine rice. This meal balances protein, healthy fats, and fiber with bold flavors and culturally authentic seasonings.

Ingredients

• Fresh white fish fillet (tilapia, cod or similar) — 150g
• Bok choy — 120g
• Jasmine rice — 50g (uncooked)
• Fresh ginger — 10g, sliced
• Garlic — 2 cloves, minced
• Spring onions — 15g, chopped
• Fresh red chili — 1, sliced
• Light soy sauce (low-sodium if desired) — 1 tbsp
• Chinese black vinegar — 2 tsp
• Sesame oil — 1 tsp
• Sichuan peppercorns — 1/2 tsp, crushed
• Honey — 1 tsp
• Extra virgin olive oil — 1 tsp
• Sea salt — to taste

Steps

1. Rinse jasmine rice until water runs clear, then cook with double the amount of water. Set aside once fluffy.
2. Season fish fillet with a pinch of salt, half the sliced ginger, and some garlic. Layer with sliced chili and some chopped spring onion.
3. Mix soy sauce, black vinegar, honey, crushed Sichuan peppercorns, and a few drops of sesame oil to make a sauce.
4. Place fish in a steaming dish, pour the sauce over, and steam for 8-10 minutes until fish flakes easily.
5. In a wok, heat olive oil, sauté remaining ginger and garlic. Toss in bok choy, add a splash of water, and stir-fry over high heat until just wilted. Season to taste.
6. Plate the steamed fish with its sauce, jasmine rice, and bok choy. Garnish with remaining spring onions and chili if desired.