- 2 large fillets white fish, about 200g/8oz each
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 garlic cloves, finely grated
- small knob ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tbsp vegetable oil
- 200g spring greens, roughly shredded
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
Toss the fish with the soy sauce, garlic and ginger. Heat the oil in a non-stick wok or frying pan and add the fish and its marinade. Sizzle for 3 mins on each side, until fish is almost cooked.
Throw in the greens and a splash of water and let everything simmer for 5 mins, until the greens have wilted. Spoon everything onto a plate and serve with rice or noodles.
Make it veggieUse cubes of tofu instead of the fish. Try leaving in the marinade for 10 mins before cooking to give more flavour.