Chilli & peanut slaw
Shred carrot, cabbage and onion, then add Asian flavours: peanut, coriander, chilli and lime
Steamed fish with ginger & spring onion
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 100g pak choi
- 4 x 150g fillets firm white fish
- 5cm piece gingerfinely shredded
- 2 garlic clovesfinely sliced
- 2 tbsp low-salt soy sauce
- 1 tsp mirinrice wine
- 1 bunch spring onionsfinely shredded
- handful corianderchopped
- brown riceto serve
- 1 limecut into wedges, to serve
Nutrition: per serving
- kcal145low
- fat1g
- saturates0g
- carbs4g
- sugars3g
- fibre1g
- protein29g
- salt1.1glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
step 2
Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.
