Steamed fish with ginger & spring onion

Steamed fish with ginger & spring onion

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(5 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal145
  • fat1g
  • saturates0g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein29g
  • salt1.1g
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Ingredients

  • 100g pak choi
    Pak choi

    Pak choi

    pak-choy

    This member of the cabbage family has a number of different names, including bok choy, horse…

  • 4 x 150g fillets firm white fish
  • 5cm piece ginger, finely shredded
    Ginger

    Ginger

    jin-jer

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

  • 2 garlic clove, finely sliced
  • 2 tbsp low-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

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

  • 1 tsp mirin rice wine
  • 1 bunch spring onions, finely shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful coriander, chopped
  • brown rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 lime, cut into wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. 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.

  2. 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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Comments (6)

donnya's picture
5

I substituted pointy cabbage for the pak choi, Gewurztraminer wine for the rice wine, and lemon sole for the fish,( as I had them available,) excellent combination

hollywoozle's picture
3.75

A nice, healthy midweek meal. It didn't blow me away but it was enjoyable and I would cook it again sometime.

mary16-7-61's picture

Super light in calories but bursting in flavor soon don't even notice, love it!

jillbrain's picture

Made a separate parcel for each of us, pak choi leaves picked from the garden, delicious.

mrslargeit1's picture
5

A simple dish, bursting with flavour and zing!

Questions (2)

Elaine marie's picture

Can this be frozen when cooked ?

goodfoodteam's picture

This doesn't freeze well once cooked, the texture will be affected once defrosted so for best results make fresh.

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