Zesty spring fish

Zesty spring fish

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(7 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Perk up white fish with soy sauce and ginger - on the table in under 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal254
  • fat8g
  • saturates1g
  • carbs5g
  • sugars4g
  • fibre4g
  • protein40g
  • salt3.07g
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  • 2 large fillets white fish, about 200g/8oz each
  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 garlic clove, finely grated
  • small knob ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp vegetable oil
  • 200g spring greens, roughly shredded

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…


  1. Toss the fish with the soy sauce, garlic and ginger. Heat the oil in a non-stick wok or frying pan and add the fish and its marinade. Sizzle for 3 mins on each side, until fish is almost cooked.

  2. Throw in the greens and a splash of water and let everything simmer for 5 mins, until the greens have wilted. Spoon everything onto a plate and serve with rice or noodles.

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Comments (8)

tmhill's picture

Very tasty and at the extreme end of easy! I used Pak Choi which only takes about three minutes in the pan so my fish also wasn't overdone. Got to be very careful balancing the combination of soy and ginger, though - easy to overdo it with soy.

sofiangeletou's picture

Super easy to make and very tasty but it's important to remove the fish and then cook the spring greens, otherwise you either end up with uncooked greens or/and melted fish.

embloom's picture

We made with samlon fillets, and the whole thing was very tasty. Quick to do though it's a good idea to leave the fish in its marinade for half an hour if possible.

plumnellie4's picture

AMAZING!!! Very easy - ready in minutes!
If you're unsure about this recipe - give it a whirl. I did, and can honestly say this is the only recipe I've felt compelled to comment on! Fabulous - a new and welcome favourite!

lianasd's picture

I think you should take fish out of the pan before adding the greens...fish cooks too quick and some greens take longer than others...

eleanormayo's picture

My fish really fell apart and ended up mushy which was disappointing.

zahidadin's picture

I made it with Quorn pieces, and added a pinch of Chinese 5 spice and chilli flakes. It was delicious. A great way to eat Spring Greens.

mandigoodfood's picture

really like this recipe.

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