Steamed chilli and shallot fish with garlic greens

Steamed chilli and shallot fish with garlic greens
  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

For a healthy lunch that is ready in 20 minutes, look no further than this fragrant, steamed fish.

Featured in
Weight Watchers


  • 4 x 150g skinless firm white fish fillets
  • 1 long fresh red chilli, thinly sliced
  • 3 green shallots, thinly sliced
  • 3 teaspoons sunflower oil
  • 3 garlic cloves, thinly sliced
  • 2 bunches broccolini, cut into thirds
  • 150g snow peas, halved lengthways
  • 1 bunch baby bok choy, leaves separated
  • 1/4 cup fresh coriander leaves


  • Step 1
    Place a bamboo steamer over a wok or large saucepan of simmering water (make sure steamer does not touch water). Line base of steamer with baking paper. Place fish in steamer and sprinkle with chilli and shallots. Steam, covered, for 6–8 minutes or until fish is cooked through.
  • Step 2
    Meanwhile, heat a wok over a high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry garlic for 10–20 seconds or until fragrant. Add broccolini and snow peas and stir-fry for 2 minutes or until almost tender. Add bok choy and stir-fry for 1 minute or until heated through. Drizzle with remaining oil.
  • Step 3
    Top vegies with fish. Sprinkle with coriander to serve.


You can use any firm white fish fillet for this recipe, such as ling, blue-eye trevalla, snapper or flathead.

SERVE WITH: Quinoa or brown rice.

  • Author: Weight Watchers
  • Publication: Weight Watchers



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