Asian-style steamed fish

INGREDIENTS

4 firm, white, sustainable fish fillets cut into 150g portions
6cm fresh ginger, finely chopped
1 tbsp low sodium soy sauce
½ red pepper, thinly sliced
1 heaped tbsp sesame seeds, toasted 2 cloves of garlic, finely sliced
2 spring onions, finely sliced
2 tsp sesame oil
1tsp canola oil
Juice of 1 lemon
Pinch salt and black pepper
4 outside lettuce leaves to steam on (or thick baking paper or foil)
1 sliced spring onion for garnish

METHOD

Warm a pan to medium heat, add the oils, then the red pepper, garlic and ginger and sauté for 2 to 3 minutes. The mixture must become soft, but not brown.

Remove from the heat and add the lemon juice, soy sauce, sesame seeds and spring onions and mix well.

Season the fish lightly then spread the vegetable mixture onto the fish fillets and place on lettuce leaves in a bamboo steamer.

Place the steamer tightly on top of a boiling pot and steam the fish fillets for 8 to 10 minutes until just cooked. For added flavour, steam over fish stock.

Steam just before serving and garnish with fresh spring onion.

Serve with steamed brown rice or an Asian salad.

Serves: 4, Preparation time: 25min, Cooking time: 10min