Chinese-Style Ginger Soy Fish & Veg Bowl (~550 kcal)

Ingredients

• 130 g White fish fillet (cod, haddock or similar)
• 120 g Cooked jasmine or medium-grain rice
• 100 g Chinese (pak-choi) cabbage (raw)
• 80 g Green snap beans
• 50 g Mushroom
• 2 cloves garlic
• 8 g fresh ginger
• 1 Spring or scallions (includes tops and bulb) onions
• 1.5 tbsp Light soy sauce
• 0.5 tbsp Oyster sauce
• 1 tsp Sesame oil
• 1 To taste black pepper or white pepper
• 1 To taste chilli flakes or fresh chilli (optional)

Method

1. 0

   Cook the rice if it isn’t already prepared and set aside.

2. 1

   Slice the fish into bite-sized pieces. Chop pak choi, beans, mushrooms and spring onion.

3. 2

   Finely chop the garlic and ginger.

4. 3

   Heat the oil in a non-stick pan or wok over medium-high heat. Add garlic and ginger and stir-fry for 30–60 seconds until fragrant.

5. 4

   Add the fish pieces and gently stir-fry until they turn opaque and are almost cooked through.

6. 5

   Add the vegetables (pak choi, beans, mushrooms) and continue stir-frying for 3–4 minutes until tender-crisp.

7. 6

   Stir in the soy sauce and oyster sauce (if using). Toss everything well and cook for another 1–2 minutes.

8. 7

   Serve the fish and vegetables over the cooked rice. Top with sliced spring onion and chilli if you like. Taste and adjust seasoning.

Nutrition Facts