Steamed Fish With Ginger & Spring Onion
This recipe creates a delightful harmony of flavors and textures as tender white fish is enveloped in a fragrant parcel with pak choi, ginger, and garlic. The fish is baked to perfection in its savory and aromatic cocoon, creating a delicious and wholesome meal that is sure to impress. Serve with fluffy brown rice and a squeeze of lime for a refreshing touch.
— Constant Cookbook
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
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 145 calories
- Fat Content: 1 grams fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 1.1 milligram of sodium
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