Saturday 17 August 2019

Steamed fish with pak choi

Steamed fish with pak choi
Steamed fish with pak choi

Aoife McElwain

Steamed fish with pak choi

Serves 2

Prep Time: 5 minutes

Cooking Time: 15 minutes


2 pieces of white fish fillets

1 tablespoon of soy sauce

1 teaspoon of toasted sesame oil

2 spring onions, finely sliced

Half a red chilli, finely sliced

1cm piece of ginger, peeled and finely sliced

Juice of 1 lime

1 tablespoon of sunflower oil

1 garlic clove, finely diced

Half a red chilli, finely diced

1 head of pak choi, washed and torn


1. Heat the oven to 200c/180c fan/gas mark 6. Tear two pieces of tin foil, large enough to make a parcel for each fillet of fish in the centre of the foil.

2. Add the soy sauce, toasted sesame oil, spring onions, red chilli and a squeeze of lime juice on top of the fish.

3. Wrap up the foil so you have two parcels of fish. Place them on a baking tray and place in the oven for 15 minutes, or until the fish is cooked through. Remove from the oven and set aside, in the tin foil, to keep warm while you prepare the pak choi.

4. Meanwhile, heat the olive oil in a large frying pan over a medium to high heat. Add the diced garlic and the diced red chilli and cook for two minutes. Add the torn leaves of pak choi and cook for a further two minutes, until the pak choi has taken on a vibrant green colour but still retains its crunch.

5. Serve the fish with pak choi and lime wedges on the side.

Irish Independent

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