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Chinese steamed bass with cabbage

Chinese steamed bass with cabbage

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A star rating of 4.2 out of 5.14 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try this flavour-packed, low-fat fish dish, perfect as a mid-week meal. It's full of omega 3 and counts as 1 of your 5-a-day.

  • Easily doubled
  • Easily halved
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal188
fat8g
saturates1g
carbs8g
sugars7g
fibre4g
protein23g
low insalt0.74g
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Ingredients

  • 2 sea bass , or other white fish fillets
  • 1 green or red chilli , deseeded and finely chopped
  • 1 tsp fresh root ginger
  • 300g green cabbage , finely shredded
  • 2 tsp sunflower oil
  • 1 tsp sesame oil
  • 2 garlic cloves , thinly sliced
  • 2 tsp low salt soy sauce

Method

  • STEP 1

    Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.

  • STEP 2

    Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

Recipe from Good Food magazine, March 2008

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Overall rating

A star rating of 4.2 out of 5.14 ratings
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