Description
This steamed fish with ginger and spring onion is a light and flavorful dish perfect for a healthy weeknight dinner. Firm white fish fillets are steamed in a foil parcel with aromatic ginger, garlic, and a splash of low-salt soy sauce and mirin rice wine, allowing the fish to absorb delicate Asian-inspired flavors. Topped with fresh spring onions and coriander, and served alongside nutty brown rice and tangy lime wedges, this recipe is both nutritious and easy to prepare using simple oven-steaming technique.
Ingredients
Scale
Vegetables and Herbs
- 100g pak choi
- 5cm piece ginger, finely shredded
- 2 garlic cloves, finely sliced
- 1 bunch spring onions, finely shredded
- Handful coriander, chopped
- 1 lime, cut into wedges, to serve
Fish and Proteins
- 4 x 150g fillets firm white fish (such as cod, haddock, or pollock)
Seasonings and Sauces
- 2 tbsp low-salt soy sauce
- 1 tsp mirin rice wine
Side
- Brown rice, to serve
Instructions
- Preheat the Oven: Heat your oven to 200°C (180°C fan) or gas mark 6 to prepare for steaming the fish inside the foil parcel.
- Prepare the Foil Parcel: Cut a large rectangle of foil large enough to create a sealed envelope. Lay the pak choi at the bottom of the foil as a bed for the fish.
- Assemble the Fish and Aromatics: Place the fish fillets on top of the pak choi. Scatter the finely shredded ginger and sliced garlic over the fish to infuse freshness and aroma.
- Add Sauces and Seasoning: Pour the low-salt soy sauce and mirin rice wine evenly over the fish and vegetables, then lightly season with salt and pepper as desired.
- Seal the Foil Parcel: Fold the foil over the ingredients and seal the three open edges tightly to trap the steam and juices inside.
- Cook the Fish: Place the foil parcel on a baking sheet and bake in the preheated oven for 20 minutes, allowing the fish to steam gently in its own juices.
- Finish with Fresh Herbs: Carefully open the foil parcel to avoid steam burns, then scatter the fresh spring onions and chopped coriander over the cooked fish to add brightness and texture.
- Serve: Serve the steamed fish immediately, accompanied by brown rice and lime wedges to squeeze over for a fresh, zesty finish.
Notes
- You can substitute pak choi with other sturdy leafy greens such as bok choy or spinach.
- Firm white fish varieties like cod or haddock work best to hold their shape while steaming.
- Mirin can be omitted if unavailable, or replaced with a teaspoon of honey mixed with a splash of rice vinegar to maintain sweetness and acidity.
- Be careful when opening the foil parcel as steam escaping can cause burns.
- Leftover fish can be refrigerated and served cold in salads or reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: steamed fish, ginger fish recipe, healthy fish dinner, Asian steamed fish, pak choi fish, low salt recipe, brown rice fish dish, quick healthy dinner
