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SOY & GINGER FISH WITH RICE

Servings: 4

Hands On Time : 10 minutes

Cooking Time: 7-8 minutes

Equipment:

frying pan with lid

COOK’S NOTES:

This is one of my mum’s favourite Asian fish dishes, whose success lies in its simplicity. If you are foregoing the ready-cooked (microwaveable) rice, simply cook 1 cup of rice in 2 cups of boiling water until tender. If you don’t fancy curling the spring onions in iced water then skip this step and instead slice them thinly on the diagonal.

Ingredients

2 bunches of spring onions, 2 julienned and the rest cut into 5cm pieces

4 x 175g cod fillets (or use any other white fish)

2cm piece of fresh ginger, julienned or cut into matchsticks

2 x 250g packets of ready- cooked basmati rice

Small bunch of fresh coriander, leaves picked

Black and white sesame seeds, to garnish

Core ingredients

3 tbsp soy sauce

3 tbsp rice wine vinegar Sea salt and white pepper

Instructions

1.Put the julienne spring onions into a bowl of iced water to curl them and set aside.

2.Season the fish with salt and white pepper. Place a frying pan over a medium heat and add the soy sauce, rice vinegar, ginger julienne and spring onion pieces. Nestle the fish into the pan, bring to a simmer, cover with a lid and steam for 5–6 minutes until the fish is just cooked.

3.While the fish cooks heat the rice according to the packet instructions.

4.Serve the fish on a bed of rice with the sauce spooned over. Scatter with the crisp, curly spring onions, coriander leaves and sesame seeds.

Nutritional

KCALS

341

FAT

4g

SAT FAT

1g

CARBS

40g

SUGARS

3g

FIBRE

2g

PROTEIN

36g

SALT

2.29g

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