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- 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 steamed fish to serving plates. Scatter the coriander and about one third of the spring onions over the fish.
- 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
Dairy-freeDinnerFish & seafoodLow sugarDiabetic-friendlyChineseCholesterol-friendly recipes30-minute mealsLow-fatSpecial OccasionsHigh-proteinCuisinesQuick and easyDinner partyMake it Healthy
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