Steamed fish with ginger & spring onion

Name: Steamed fish with ginger & spring onion
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 100g pak choi; 4 x 150g fillets firm white fish; 5cm piece ginger, finely shredded; 2 garlic cloves, finely sliced; 2 tbsp low-salt soy sauce; 1 tsp mirin rice wine; 1 bunch spring onions, finely shredded; handful coriander, chopped; brown rice, to serve; 1 lime, cut into wedges, to serve

30 min

Prep10 min

Cook20 min

Total30 min

Good Food team

Ingredients

100g pak choi
4 x 150g fillets firm white fish
5cm piece ginger, finely shredded
2 garlic cloves, finely sliced
2 tbsp low-salt soy sauce
1 tsp mirin rice wine
1 bunch spring onions, finely shredded
handful coriander, chopped
brown rice, to serve
1 lime, cut into wedges, to serve

Instructions

2 steps

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.

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.

20 min

Progress

0 / 2 steps