Steamed Ginger Fish Recipe

Name: Steamed Ginger Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ngredients; 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; Buy Ingredients; Buy the ingredients for this recipe now via:; ocado; MySupermarket; Tesco; Asda; Want to know how this works? Read all about it here.; Method; 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…; 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.

Servings: persons

ngredients
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
Buy Ingredients
Buy the ingredients for this recipe now via:
ocado
MySupermarket
Tesco
Asda
Want to know how this works? Read all about it here.
Method
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.

1
ngredients
2
100g pak choi
3
4 x 150g fillets firm white fish
4
5cm piece ginger, finely shredded
5
2 garlic cloves, finely sliced
6
2 tbsp low-salt soy sauce
7
1 tsp mirin rice wine
8
1 bunch spring onions, finely shredded
9
handful coriander, chopped
10
brown rice, to serve
11
1 lime, cut into wedges, to serve
12
Buy Ingredients
13
Buy the ingredients for this recipe now via:
14
ocado
15
MySupermarket
16
Tesco
17
Asda
18
Want to know how this works? Read all about it here.
19
Method
20
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.
21
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.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ngredients, 100g pak choi, 4 x 150g fillets firm white fish, 5cm piece ginger, finely shredded, and more.

Yes, Steamed Ginger Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steamed Ginger Fish

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