Zesty spring fish
By Good Food
Perk up white fish with soy sauce and ginger – on the table in under 30 minutes
- Serves 2
Nutrition per serving
- 2 large fillets white fish, about 200g/8oz each
- 2 tbsp soy sauce
- 2 garlic cloves, finely grated
- small knob ginger, grated
- 1 tbsp vegetable oil
- 200g spring greens, roughly shredded
TipMake it veggie
Use cubes of tofu instead of the fish. Try leaving in the marinade for 10 mins before cooking to give more flavour.
Toss the fish with the soy sauce, garlic and ginger. Heat the oil in a non-stick wok or frying pan and add the fish and its marinade. Sizzle for 3 mins on each side, until fish is almost cooked.
Throw in the greens and a splash of water and let everything simmer for 5 mins, until the greens have wilted. Spoon everything onto a plate and serve with rice or noodles.