Ginger Steamed Fish
Ginger Steamed Fish



  • 100g pak choy or similar
  • 4 x 150g fillets of white fish
  • 5cm piece of ginger, grated
  • 2 sliced garlic cloves
  • 2 tbsp soy sauce
  • 1 tsp mirin
  • 1 bunch of spring onions, shredded
  • Wholegrain rice, to serve
  • 1 lime, cut into wedges
  • Preheat the oven to 200C. Cut a large foil rectangle to make an envelope, and place in the middle of it the pak choy, followed by the fish, garlic, and ginger. Pour over the mirin and soy sauce, then season and loosely seal. Cook for 20 mins, then remove the fish from the envelope and scatter with the spring onions and coriander. Serve with rice and lime wedges, and enjoy.
20 mins
4 serving

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