The BBC Good Food logo
Citrus & ginger steamed fish with stir-fry veg

Citrus & ginger steamed fish with stir-fry veg

By
A star rating of 2.5 out of 5.4 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Save time and serve up a healthy weeknight dinner with this quick Asian style white fish recipe with garlic, ginger, red pepper and beansprouts

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal259
low infat7g
saturates1g
carbs14g
sugars11g
fibre5g
protein33g
salt1.2g
Advertisement

Ingredients

  • zest and juice 1 orange
  • 1 tbsp reduced-salt soy sauce
  • 2 tsp white wine vinegar or rice vinegar
  • 300g pack of 2 white fish fillets or loins
  • 1 tbsp very finely shredded ginger
  • 2 tsp sesame oil
  • 10 spring onions , halved and sliced lengthways
  • 2 garlic cloves , thinly sliced
  • 1 red pepper , deseeded and sliced
  • 140g beansprouts
  • 1-2 tsp sesame seeds , toasted

Method

  • STEP 1

    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.

  • STEP 2

    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.

Goes well with

Recipe from Good Food magazine, October 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 2.5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content