Chinese steamed bass with cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal
PREP 10 mins
COOK 10 mins
DIFFICULTY Easy
SERVES/MAKES 2

Nutrition:

  • calories 188
  • carbs 8
  • saturated fat 1
  • sugar 7
  • protein 23
  • fat 8
  • fibre 4
  • salt 0.74

Ingredients

2 sea bass, or other white fish fillets
1 green or red chilli, deseeded and finely chopped
1 tsp fresh root ginger
300g green cabbages, finely shredded
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves, thinly sliced
2 tsp low salt soy sauce

Method

  1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
  2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.