Serves 2

1½ tbsp soy sauce

Pinch of sugar

2 tbsp water

2 spring onions, cut into thin matchsticks

1 x 3cm piece of fresh ginger, cut into thin matchsticks

Handful of fresh coriander, roughly chopped

2 fillets of sea bream, sea bass or snapper

2 tbsp vegetable oil

To serve:

Rice

1. In a small bowl, combine the soy sauce, sugar and water.
2. If you don’t have a steamer, scrunch up three large sheets of tin foil to form three tight balls of equal size. Place in the bottom of a large pot or wok. Set a small heatproof plate on top. Carefully pour about 2cm of boiling water into the bottom of the pot. Place the fish fillets on the plate and place the pot over a high heat. Cover with a lid and allow the fish to steam for 6-8 minutes or until the fish is opaque and flakes easily.
3. Turn off the heat. Carefully transfer the steamed fish to serving plates. Scatter the coriander and about one third of the spring onions over the fish.
4. Heat the vegetable oil in a small saucepan over a medium-high heat and cook the ginger for one minute. Add the remaining spring onions and the soy sauce mixture and cook for 30-40 seconds. Remove from the heat and spoon over the steamed fish. Serve immediately with rice.

Per Serving: 363kcals, 19.1g fat (2.8g saturated), 7.9g carbs (1.1g sugars), 37.9g protein, 1.6g fibre, 0.755g sodium