Steamed fish with ginger & spring onion
- Preparation and cooking time
- Serves 4
Take an Asian approach to low-fat cooking - steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
- STEP 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.
- STEP 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.