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Steamed fish with soy dressing recipe

9 ratings

A simple dish, brought together in just 20 minutes. Steam the fish to keep it beautifully moist and delicately flavour with chilli and spring onion. Serve with whatever you like, we've gone for pak choi but you can add rice or noodles, if you prefer. See method

Serves 4
10 mins to prepare and 10 mins to cook
161 calories / serving
Freezable
Healthy

Ingredients

4 x 125g (4oz) white fish fillets (such as haddock)
1 red chilli, sliced
3cm (1½in) piece root ginger, finely grated

For the dressing

6 spring onions, finely sliced
3 tbsp soy sauce
1 lime, juiced
1 tbsp rice wine vinegar
2 tbsp caster sugar
1 tbsp sesame oil

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
685kj
161kcal 8%
Fat
4g 5%
Saturates
1g 3%
Sugars
8g 9%
Salt
1.7g 29%

of the reference intake
Carbohydrate 8.5g Protein 24.4g Fibre 0.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Arrange four large pieces of nonstick baking paper on a tray. Put one fish fillet in the middle of each and top with the chilli, and ginger, then season. Fold up the sides and roll the edges together to make a loose parcel, leaving room for the steam to circulate while it cooks. Bake for 8-10 minutes, until cooked through.
To make the dressing, combine all the ingredients in a small bowl and mix well. Spoon a little of the dressing over the fish to serve.

See more Fish Recipes