A light and flavourful steamed fish dish with fresh ginger, spring onion and a simple savoury sauce, perfect for an easy balanced dinner.
Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have a medical condition, food allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
Steaming is a simple way to cook fish while keeping it tender and moist. Fresh ginger, garlic and spring onion add plenty of flavour without needing a heavy sauce or a large amount of oil. Served with vegetables and a sensible portion of rice, this makes a light and satisfying meal.
Use reduced-sodium soy sauce and let ginger, spring onion, garlic and lime provide most of the flavour. This can help keep the dish savoury without relying heavily on salt.
Pat the fish dry and place it on a heatproof plate. Season lightly with black pepper, then scatter the sliced ginger and garlic over the top.
Place the plate in a steamer over gently boiling water. Cover and steam for about 10–12 minutes, depending on thickness, until the fish is opaque and flakes easily.
Mix the reduced-sodium soy sauce, warm water, lime juice, optional honey and grated ginger in a small bowl.
Carefully remove the fish from the steamer. Spoon the light sauce over the fish, drizzle with sesame oil and top with spring onion. Serve immediately with vegetables and a moderate portion of rice.
Values are estimates and can vary depending on ingredients, brands and portion sizes used.
Fish may contain small bones, so check carefully before serving. Adjust portions and ingredients according to your personal needs. If you have a medical condition, allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.
