Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Citrus & ginger steamed fish with stir-fry veg

Save time and serve up a healthy weeknight dinner with this quick Asian style white fish recipe with garlic, ginger, red pepper and beansprouts

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 259
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 11
  • Protein 33
  • Fat 7
  • Fibre 5
  • Salt 1.2

Nutrition per serving

  • Calories 259
  • Carbohydrates 14
  • Saturated Fat 1
  • Sugar 11
  • Protein 33
  • Fat 7
  • Fibre 5
  • Salt 1.2

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

  1. 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.

  2. 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.

Suggested recipes from this collection...