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

Nutrition per serving

  • kcal 259
  • fat 7g
  • saturates 1g
  • carbs 14g
  • sugars 11g
  • fibre 5g
  • protein 33g
  • salt 1.2g


  • 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


  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.