Use the bright flavours of Asia to make this fast, fresh midweek dinner.
Ingredients
- 2 x 150g bream fillets
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon caster sugar
- 1 tablespoon rice vinegar
- 3cm piece ginger, finely shredded
- 1 each long red chilli, seeds removed, thinly sliced
- 1 long green chilli, seeds removed, thinly sliced
- 6 spring onions, finely shredded
- Coriander leaves, to serve
- Steamed rice, to serve
Equipment
- You will need a bamboo steamer, from Asian food shops.
Method
- Step 1Place a plate inside a bamboo steamer and lay the fish, skin-side down, on the plate. Place the soy sauce, sesame oil, sugar and vinegar in a bowl and stir to combine, then pour over the fish. Scatter the ginger, chilli and half the spring onion over the fish. Set the steamer over a large saucepan or wok of simmering water and cover with the lid. Steam for 6 minutes or until the fish is opaque and just cooked.
- Step 2Garnish the fish with coriander and remaining spring onion, then drizzle over the cooking juices and serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1005 kj
Energy
10g
Fat Total
2g
Saturated Fat
3g
Fibre
30g
Protein
106mg
Cholesterol
1568.93mg
Sodium
4g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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