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Steamed fish with soy dressing recipe

Steamed fish with soy dressing recipe

10 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

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.

  1. 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.
  2. 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

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