GINGER & SPRING ONION STEAMED COD
An Asian inspired approach to cooking fish - steam cod with pak choi, ginger, garlic and rice wine and serve topped with crunchy spring onions and fragrant coriander, basmati rice and broccoli. The flavours are light and zingy - a tasty and different way to eat cod!
Per serving : 319kCal / Carbs 35g / Protein 38g / Fat 3g
Ingredients
6 Leaves of Pak Choi
360g Cod Fillet
1 Large Garlic Clove
5cm Thinly Sliced Ginger
2 tsp Light Soy Sauce
1 1/2 tsp Mirin Rice Wine
100g Broccoli
250g Cooked Basmati Rice
1 Spring Onion
pinch of Corriander
1/2 Lime
How to make it
- Preheat oven to 200°c (392°F).
- Tear off 2 pieces of foil and lay on a flat surface.
- Lay your Pak Choi into the centre of your foil.
- Place your cod on top of the Pak Choi.
- Finely chop the garlic and ginger and place on top of the cod.
- Drizzle over the soy sauce and Mirin rice wine.
- Create a parcel out of the foil, make sure the foil is secure at the top and sides.
- Place in the preheated oven for 20 minutes.
- Cook the broccoli for 5 minutes.
- Cook the rice as per the instructions on the packet.
- Plate up the food, add chopped spring onion (scallion) and coriander to the cod along with a squeeze of lime.
- Finish off by pouring the juice from the foil over the fish and serve.