This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply leave out the salmon and garnish with chopped spring onions or toasted pine nuts
Nutrition and extra info
Nutrition: per serving
- kcal445
- fat12g
- saturates2g
- carbs54g
- sugars14g
- fibre4g
- protein28g
- salt0.9g
Ingredients
- 200g brown rice
- 100g green beans
- 200g pak choi, chopped into chunky pieces
Pak choi
pak-choyThis member of the cabbage family has a number of different names, including…
- 4 x 100g salmon fillets
For the dressing
- 4 tbsp kecap manis (sweet soy sauce)
- juice 3 limes
Lime
ly-mThe same shape, but smaller than…
- 2 tbsp sambal oelek (chopped chilli in a jar) or 1 red chilli, deseeded and chopped
- 1 tbsp rice vinegar
- 1 tbsp golden caster sugar
To serve
- 4 spring onions, finely chopped
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 tbsp mixed seeds (I used pumpkin, sesame and sunflower)
- pickled ginger, chopped (optional)
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Method
In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through. Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.
Comments, questions and tips