Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal259
- fat7g
- saturates1g
- carbs14g
- sugars11g
- fibre5g
- protein33g
- salt1.2g
Ingredients
- zest and juice 1 orange
Orange
or-angeOne of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 tbsp reduced-salt soy sauce
Soy sauce
soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tsp white wine vinegar or rice vinegar
- 300g pack of 2 white fish fillets or loins
- 1 tbsp very finely shredded ginger
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp sesame oil
- 10 spring onions, halved and sliced lengthways
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 garlic cloves, thinly sliced
- 1 red pepper, deseeded and sliced
- 140g beansprouts
Beansprouts
been sp-rowtsThe two most common beansprouts are the green-capped mung bean…
- 1-2 tsp sesame seeds, toasted
Method
Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.
Comments, questions and tips