Vietnamese prawn summer rolls
Fresh-tasting rice paper rolls packed with shellfish, light vermicelli noodles, carrots, cucumber and herbs, with a sweet ginger chilli dipping sauce
Citrus & ginger steamed fish with stir-fry veg
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- zest and juice 1 orange
- 1 tbsp reduced-salt soy sauce
- 2 tsp white wine vinegaror rice vinegar
- 300g pack of 2 white fishfillets or loins
- 1 tbsp very finely shredded ginger
- 2 tsp sesame oil
- 10 spring onionshalved and sliced lengthways
- 2 garlic clovesthinly sliced
- 1 red pepperdeseeded and sliced
- 140g beansprouts
- 1-2 tsp sesame seedstoasted
Nutrition: per serving
- kcal259low
- fat7glow
- saturates1g
- carbs14g
- sugars11g
- fibre5g
- protein33g
- salt1.2g
Method
step 1
Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
step 2
Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.
