Steamed Trout with Ginger and Spring Onions

Ingredients

Serves 4

Prep 15 mins

Cook 30 mins

Per serving: 650 kcals, 18g fat, 3.8g saturated fat, 59g carbs, 6.2g sugars, 3.5g fibre, 61g protein, 1.9g salt

• 4 pak choi, halved lengthways
• 4 British trout fillets
• 1 bunch spring onions, trimmed, halved and sliced into matchsticks
• 70g Large chunk ginger, peeled and cut into thin matchsticks
• 3 cloves garlic, finely sliced
• 2 tbsp mirin
• 2 tbsp soy sauce – used reduced sodium if preferred
• 50ml Chinese rice wine
• 1 tbsp sesame oil
• Rice to serve

Method

• Heat the oven to 200C, 180C fan, gas mark 6.
• Mix together the prepared spring onion, ginger and garlic, then sprinkle 1/3 of this mixture over the bottom of a shallow lidded casserole pan, or in a lipped roasting tin.
• Arrange the pak choi over the top, then sprinkle over another 1/3 of the spring onions mix and top this with the trout.
• Mix together the mirin, soy sauce, rice wine and sesame oil, pour over the fish, then scatter with the remaining spring onion mixture and season with a little black pepper.
• Put on the lid, or wrap tightly with foil, and bake in the oven for 30 minutes.
• Serve with rice.