© J Sainsbury plc 2020
Oriental steamed fish
Steaming keeps in all the goodness and flavour, while the oriental flavours of chilli, ginger and lemon work brilliantly with white fish
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 pak choi, leaves separated
- 4 cod fillets, halved
- 1 lemon, sliced into thin rounds
- 1 red chilli, finely sliced
- 2cm piece root ginger, peeled and cut into matchsticks
- 200g basmati rice
- 1 handful of fresh coriander, leaves washed and roughly chopped
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
Method
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1
Put the pak choi leaves in the base of a large steamer and place the cod on top.
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2
Top with the lemon slices, chilli and ginger. Cover with a tight-fitting lid and sit over a pan of lightly boiling water. Steam for 10 minutes until the fish is cooked through.
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3
Meanwhile, cook the rice according to the instructions on the packet. Drain and stir through the chopped coriander.
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4
Mix the sesame oil and soy sauce together and drizzle over the fish. Serve the fish and pak choi with the coriander rice.
