Steamed Fish with Ginger & Spring onions
Nutrition per serving
| Calories | 457 kcal |
| Protein | 43.1 g |
| Carbs | 41.9 g |
| Fats | 12.8 g |
| Saturated Fat | 2.1 g |
| Monounsaturated Fat | 4.3 g |
| Polyunsaturated Fat | 4.6 g |
| Sugars | 2.2 g |
| Fiber | 3.8 g |
| Sodium | 349 mg |
Ingredients
| Chinese Cabbage (pak-choi, bok-choi) | |
| Whitefish | |
| Ginger | |
| Garlic | |
| Soy Sauce, reduced sodium, made from hydrolyzed vegetable protein | |
| Rice Wine Vinegar | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Fresh Coriander | |
| Lime | |
| Microwave Brown Rice |
Preparation
1. Slice ginger into thin strips. Thinly slice the garlic.
2. Sliced spring onions into 1-inch long.
3. Finely chop fresh coriander.
4. Cut lime into wedges.
5. Cut the foil into a medium-sized rectangle, it should be enough to make an envelope for the fish to be steamed. Place pak choi on foil, then the fish fillet, top with ginger strips and sliced garlic.
6. Pour the soy sauce and rice wine vinegar over the fish. Season with a pinch of salt and pepper.
7. Fold the foil and seal the edges, then place on a small baking sheet.
Cooking
1. Heat the oven to 200C/180C/fan/gas 6.
1. Heat the oven to 200C/180C/fan/gas 6.
2. Cook fish inside the oven for about 18 minutes.
3. Open the foil and sprinkle the fish with sliced spring onions and chopped coriander.
4. Prepare rice according to packet instructions.
5. Serve hot steamed fish with brown rice and a squeezed of lime juice, if desired.