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
- In a small bowl, combine the soy sauce, sugar and water.
- 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.
- Turn off the heat. Carefully transfer the fish to serving plates. Spread the cilantro and about one third of the scallion (use the green portions), directly onto the steamed fish.
- Heat the vegetable oil in a small saucepan over a medium-high heat and cook the ginger for one minute. Add the 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
Per Serving: 363kcals, 19.1g fat (2.8g saturated), 7.9g carbs (1.1g sugars), 37.9g protein, 1.6g fibre, 0.755g sodium