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


  • 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.
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