Easy Cooking and Keep Healthy
- zest and juice 1 orange
- 1 tbsp reduced-salt soy sauce
- 2 tsp white wine vinegar or rice vinegar
- 300g pack of 2 white fish fillets or loins
- 1 tbsp very finely shredded ginger
- 2 tsp sesame oil
- 10 spring onions, halved and sliced lengthways
- 2 garlic cloves, thinly sliced
- 1 red pepper, deseeded and sliced
- 140g beansprouts
- 1-2 tsp sesame seeds, toasted
- Mix
together the orange zest and juice, soy and vinegar. Line the top of a
steamer with baking parchment and heat water in the base. Top the fish
with a little of the ginger, add to the steamer and spoon over 2 tbsp of
the dressing. Cover and steam for 5-6 mins until the fish flakes
easily.
- Meanwhile,
heat the oil in a non-stick wok and stir-fry the spring onions, garlic,
pepper and remaining ginger for 2 mins. Add the beansprouts and cook
for 2 mins more. Pour any juices from the fish into the veg. Stir
through the dressing, then divide between bowls, top with the fish and
scatter over the sesame seeds.
source bbcgoodfood
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