Nutritional information: (average serve)
· Calories: 283
· Protein: 36g
· Carbs: 10g | Sugars: 4g
· Fat total: 9g | Saturated Fat: 1g
Ingredients:
6 cups sliced cabbage
5 ounces (140g) mixed fresh mushrooms, sliced
4 (6 ounce or 170g) firm white fish fillets, such as halibut, sea bass or cod
¼ tsp salt
1 (3 inch) piece of fresh ginger, peeled and thinly sliced into matchsticks, divided
3 tbsp low-sodium soy sauce
2 tbsp Shaoxing rice wine
¼ tsp granulated sugar
1 tbsp olive oil
2 tsp toasted sesame oil
3 cloves garlic, thinly sliced
1 thai chilli or red fresno chilli, stemmed, seeded & thinly sliced
¼ cup thinly sliced spring onion
2 tsp toasted sesame seeds
Method
Step 1
Bring 1 inch water to a boil in a large saucepan or wok fitted with a steamer basket over medium-high heat. Arrange cabbage in the basket; top with mushrooms. Nestle fish into the vegetables. Sprinkle with salt and top with 2 tablespoons ginger. Steam over medium-high heat until the vegetables are tender and the fish is cooked through and flakes easily when tested with a fork, 8 to 10 minutes.
Step 2
Meanwhile, whisk soy sauce, rice wine and sugar in a small bowl. Heat olive oil and sesame oil in a small pan over medium-high heat. Add garlic, chilli and the remaining 1 tablespoon ginger. Cook, stirring often, until golden and crispy, about 1 minute.
Step 3
Transfer the vegetables and fish to a platter. Pour the soy sauce mixture over the vegetables and fish; top with the crispy aromatics and hot oil. Sprinkle with sliced green onions and sesame seeds.