Save time and serve up a healthy weeknight dinner with this quick Asian style white fish recipe with garlic, ginger, red pepper and beansprouts
Ingredients
- zest and juice 1 orange
- 1 tbsp reduced-salt soy sauce
- 2 tsp white wine vinegar or rice vinegar
- 300g pack of 2 white fish fillets or loins
- 1 tbsp very finely shredded ginger
- 2 tsp sesame oil
- 10 spring onions, halved and sliced lengthways
- 2 garlic cloves, thinly sliced
- 1 red pepper, deseeded and sliced
- 140g beansprouts
- 1-2 tsp sesame seeds, toasted
Method
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Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
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Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.