Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons harissa paste, 1 finely minced stalk of lemongrass, 2 minced cloves of garlic, 1 tablespoon grated fresh ginger, 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, and 1 teaspoon brown sugar.

2. 2

   Pat 600 grams of firm white fish fillets dry with paper towels, then rub the entire harissa-lemongrass mixture evenly over both sides of the fish.

3. 3

   Arrange 1 cup of baby bok choy in the bottom of a bamboo steamer basket or a heatproof plate that fits into a large pot.

4. 4

   Carefully place the marinated fish fillets on top of the bok choy in the steamer basket.

5. 5

   Bring 2-3 inches of water to a rolling boil in a large pot or wok, then place the steamer basket over the boiling water, ensuring the water does not touch the bottom of the basket.

6. 6

   Cover the steamer tightly and steam for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

7. 7

   Carefully remove the steamer basket, transfer the steamed fish and bok choy to a serving platter, then garnish with 1/4 cup chopped fresh cilantro and 2 sliced green onions.