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
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat, Super healthy
- 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.
PER SERVING
145 kcalories, protein 29g, carbohydrate 4g, fat 1 g, saturated fat 0g, fibre 1g, sugar 3g, salt 1.1 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2778669/
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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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Shred carrot, cabbage and onion, then add Asian flavours: peanut, coriander, chilli and lime
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Low-fat, Super healthy
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
PER SERVING
145 kcalories, protein 29g, carbohydrate 4g, fat 1 g, saturated fat 0g, fibre 1g, sugar 3g, salt 1.1 g
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04 January 2013
NB commented on this recipe
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27 April 2013
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