Advertisement

Nutrition: per serving

  • kcal247
    low
  • fat6g
    low
  • saturates1g
  • carbs6g
  • sugars1g
  • fibre5g
  • protein40g
  • salt0.7g

Method

  • step 1

    Pour the stock into a deep sauté pan or wok with the vinegar, then add the ginger and garlic. Cover and cook for 5 mins to allow the flavours to mingle.

  • step 2

    Add the soya beans, broccoli and the fleshy part of the Chinese leaves, then place the spring onions and fish on top. Cover and cook for 4-5 mins more until the fish just flakes. Carefully lift the fish off, discard the ginger, and stir in the remaining Chinese leaf and the sesame oil. Ladle into bowls, top with the fish and sprinkle with the seeds.

Recipe from Good Food magazine, February 2014

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.6 out of 5.6 ratings
Advertisement
Advertisement
Advertisement