Steamed fish with ginger & spring onion

Take an Asian approach to low-fat cooking – steam fish with pak choi, mirin, garlic and soy and serve topped with coriander

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 145
  • fat 1g
  • saturates 0g
  • carbs 4g
  • sugars 3g
  • fibre 1g
  • protein 29g
  • salt 1.1g


  • 100g pak choi
  • 4 x 150g fillets firm white fish
  • 5cm piece ginger, finely shredded
  • 2 garlic cloves, finely sliced
  • 2 tbsp low-salt soy sauce
  • 1 tsp mirin rice wine
  • 1 bunch spring onions, finely shredded
  • handful coriander, chopped
  • brown rice, to serve
  • 1 lime, cut into wedges, to serve


  1. Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.

  2. Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

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