Steamed fish with ginger & spring onion
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 100g pak choi
- 4 x 150g fillets firm white fish
- 5cm piece ginger, finely shredded
- 2 garlic cloves, finely sliced
- 2 tbsp low-salt soy sauce
- 1 tsp mirin rice wine
- 1 bunch spring onions, finely shredded
- handful coriander, chopped
- brown rice, to serve
- 1 lime, cut into wedges, to serve
Method
-
Heat oven to 200C/180C fan/gas 6.
Cut a large rectangle of foil, big enough
to make a large envelope. Place the pak
choi on the foil, followed by the fish, then
the ginger and garlic. Pour over the soy
sauce and rice wine, then season.
-
Fold over foil and seal the 3 edges, then
put on a baking sheet. Cook for 20 mins,
open the parcel and scatter over the
spring onions and coriander. Serve with
brown rice and squeezed lime juice.
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