Steamed fish with ginger & spring onion

Steamed fish with ginger & spring onion

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
145
protein
29g
carbs
4g
fat
1g
saturates
0g
fibre
1g
sugar
3g
salt
1.1g

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

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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.

Recipe from Good Food magazine, December 2012

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Comments

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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
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A simple dish, bursting with flavour and zing!

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