Steamed fish with ginger & spring onion

Steamed fish with ginger & spring onion

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(7 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 cloves, 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, questions and tips

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catie74
6th Aug, 2017
5.05
I make these up as individual parcels as the kids like to make their own ones. We have used different fish an all have worked out delicious, including scallop and prawn ones. I find these only take 7-10 minutes in the oven, sometimes a bit longer depending on the thickness and type of fish used. These also cook really well placed on the BBQ. I mostly just serve them with rice
donnya
15th Mar, 2016
5.05
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
25th Jan, 2015
3.8
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
8th Dec, 2013
Super light in calories but bursting in flavor soon don't even notice, love it!
jillbrain
9th Jul, 2013
Made a separate parcel for each of us, pak choi leaves picked from the garden, delicious.
mrslargeit1
27th Apr, 2013
5.05
A simple dish, bursting with flavour and zing!
nbraz84
4th Jan, 2013
This is very similar to this recipe: http://www.bbcgoodfood.com/recipes/1031/thaistyle-steamed-fish which was delicious, although I don't know why an almost identical duplicate has been produced.
Elaine marie
14th Jul, 2014
Can this be frozen when cooked ?
goodfoodteam's picture
goodfoodteam
29th Jul, 2014
This doesn't freeze well once cooked, the texture will be affected once defrosted so for best results make fresh.
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