Steamed fish with ginger & spring onion

Steamed fish with ginger & spring onion

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(13 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 100g pak choi
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…

  • 4 x 150g fillets firm white fish
  • 5cm piece ginger, finely shredded



    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 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



    The same shape, but smaller than…


  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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Marcela Vavrušková's picture
Marcela Vavrušková
7th Dec, 2019
I recommend to add after baking a bit chilli and salad as seasonings. Delicious!
Aideen Grace
10th Mar, 2018
Credit is due to this recipe for its simplicity and healthiness, and if that is one's sole aim it is no doubt a very pleasing dish. Although I prefer cooking healthy meals, I found there wasn't a robust enough flavour for me when following the recipe exactly; since I had cooked the two fillets together, before serving the second fillet I made a few alterations. To serve: I sliced then fried two spring onions until tender, added the shredded garlic and ginger (which I removed from the fillet after steaming in the oven) along with the sauce from steaming, and added to these a dash of mirin, oyster sauce, soy sauce and juice of half a lemon, then seasoned and drizzled over the fish. Next time i would consider making this as a kind of marinade to pour over the fish before steaming.
6th Aug, 2017
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's picture
15th Mar, 2016
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
25th Jan, 2015
A nice, healthy midweek meal. It didn't blow me away but it was enjoyable and I would cook it again sometime.
8th Dec, 2013
Super light in calories but bursting in flavor soon don't even notice, love it!
9th Jul, 2013
Made a separate parcel for each of us, pak choi leaves picked from the garden, delicious.
27th Apr, 2013
A simple dish, bursting with flavour and zing!
4th Jan, 2013
This is very similar to this recipe: 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
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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