Recipes › Dinner

• Dinner
• 20 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian

Steamed ginger and spring onion fish

Delicate sea bass steamed with ginger and finished with hot oil and soy.

Calories

438

Protein

35 g

Carbs

49 g

Fat

11 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Sea bass fillet
• 20 g Fresh ginger
• 3 Spring onion
• 2 tbsp Soy sauce
• 1 tbsp Vegetable oil
• 200 g Pak choi
• 300 g White rice, cooked

Contains: Cereals containing gluten, Fish, Soybeans. Always check the labels of what you buy.

Method

1. Peel the ginger and cut into fine matchsticks. Cut the spring onions into thin strips.
2. Put the fish on a heatproof plate, scatter with half the ginger and steam over boiling water for 8 minutes until it flakes. Steam the pak choi alongside for the last 3 minutes.
3. Carefully pour off any liquid from the plate. Top the fish with the rest of the ginger and the spring onions.
4. Heat the oil in a small pan until smoking and pour it over the fish so it sizzles, then drizzle over the soy sauce.
5. Serve with the pak choi and warm rice.

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