Name: Steamed fish with ginger & spring onion
Prep time: 10 min
Cook time: 10 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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Steamed fish with ginger & spring onion

1. 100g pak choi -

2. 4 x 150g fillets firm white fish -

3. 5cm piece ginger , finely shredded -

4. 2 garlic cloves , finely sliced -

5. 2 tbsp low-salt soy sauce -

6. 1 tsp mirin rice wine -

7. 1 bunch spring onions , finely shredded -

8. handful coriander , chopped -

9. brown rice , to serve -

10. 1 lime , cut into wedges, to serve -

How to cook deliciously - Steamed fish with ginger & spring onion

1. Stage

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.

2. Stage

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.