Take a healthy, flavourful approach to low-fat cooking – steam fish with pak choi, mirin, garlic and soy and serve topped with coriander
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
Method
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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.
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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.