Zesty spring fish

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Good Food

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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.

Make it veggie

Use cubes of tofu instead of the fish. Try leaving in the marinade for 10 mins before cooking to give more flavour.

Per serving

254 kcalories, protein 40g, carbohydrate 5g, fat 8 g, saturated fat 1g, fibre 4g, salt 3.07 g

Latest comments and suggestions

• mandi

  22 January 2008

  mandi rated and commented on this recipe

  

  really like this recipe.

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• Zahida Din

  24 February 2008

  Zahida Din commented on this recipe

  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.

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• Zahida Din

  24 February 2008

  Zahida Din rated this recipe

  

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• Belkey

  09 April 2008

  Belkey rated and commented on this recipe

  

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

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• Liana's best

  12 February 2009

  Liana's best commented on this recipe

  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...

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Ingredients

• 2 large fillets white fish , about 200g/8oz each
• 2 tbsp soy sauce
• 2 garlic cloves , finely grated
• small knob ginger , grated
• 1 tbsp vegetable oil
• 200g spring greens , roughly shredded

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 2 large fillets white fish , about 200g/8oz each
• 2 tbsp soy sauce
• 2 garlic cloves , finely grated
• small knob ginger , grated
• 1 tbsp vegetable oil
• 200g spring greens , roughly shredded

Per serving

254 kcalories, protein 40g, carbohydrate 5g, fat 8 g, saturated fat 1g, fibre 4g, salt 3.07 g

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