Asian style steamed fish w/ brown rice

100 g pak choi
4 x 150 g fillets firm white fish
Small piece ginger, end of your thumb size finely shredded
2 garlic cloves, finely sliced
2 tbsp light soy sauce
1 tsp mirin rice wine
1 bunch spring onions, finely shredded
Handful coriander, chopped
Brown rice and 1 lime cut into wedges to serve

Heat oven to 200C/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, the fish on top, then the ginger and garlic. Pour over the soy sauce and rice wine, then season with salt and pepper to taste. 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 a squeezed lime wedge.

Original post with credits


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