Zesty spring fish

Zesty spring fish

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2
Perk up white fish with soy sauce and ginger - on the table in under 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal254
  • fat8g
  • saturates1g
  • carbs5g
  • sugars4g
  • fibre4g
  • protein40g
  • salt3.07g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 large fillets white fish, about 200g/8oz each
  • 2 tbsp 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…

  • 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

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…


  1. 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.

  2. 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dave6376's picture
11th Apr, 2019
Not impressed at all. Yes, it's very easy but despite following the recipe exactly I ended up with bland fish, some wilted green stuff and next to no flavour. The individual ingredients should have added up to something better.
2nd Feb, 2019
This is simple and delicious. I served our Basa fish with rice so the whole meal took about 15 minutes to cook.
5th Apr, 2013
Very tasty and at the extreme end of easy! I used Pak Choi which only takes about three minutes in the pan so my fish also wasn't overdone. Got to be very careful balancing the combination of soy and ginger, though - easy to overdo it with soy.
11th May, 2011
Super easy to make and very tasty but it's important to remove the fish and then cook the spring greens, otherwise you either end up with uncooked greens or/and melted fish.
13th Apr, 2011
We made with samlon fillets, and the whole thing was very tasty. Quick to do though it's a good idea to leave the fish in its marinade for half an hour if possible.
15th Mar, 2011
AMAZING!!! Very easy - ready in minutes! If you're unsure about this recipe - give it a whirl. I did, and can honestly say this is the only recipe I've felt compelled to comment on! Fabulous - a new and welcome favourite!
12th Feb, 2009
I think you should take fish out of the pan before adding the greens...fish cooks too quick and some greens take longer than others...
9th Apr, 2008
My fish really fell apart and ended up mushy which was disappointing.
24th Feb, 2008
I made it with Quorn pieces, and added a pinch of Chinese 5 spice and chilli flakes. It was delicious. A great way to eat Spring Greens.
22nd Jan, 2008
really like this recipe.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?