Asian Steamed Fish
Asian Steamed Fish



  • 100g pak choi
  • 4 x white fish fillets, approx 150g each
  • Thumb-sized piece of ginger, grated
  • 2 sliced garlic cloves
  • 2 tbsp soy sauce
  • 1 tsp mirin
  • 1 bunch of spring onions, shredded
  • Handful of chopped coriander
  • Preheat the oven to 200C. Cut a large rectangle of foil, and top with the pak choi, the fish, then the ginger and garlic. Pour over the mirin and soy sauce, season well, then fold over the foil and seal to make a spacious envelope. Cook for 20 mins, then scatter with coriander and spring onions. Serve with brown rice and some lime wedges for squeezing.
20 mins
4 serving

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