20 Nov steamed fish with pak choi
This is the time of year that many of us struggle through, health-wise. Our work lives tend to rev up in the lead up to Christmas, and the changes in weather leave us susceptible to colds. Though we tend to for traditionally comforting dishes like pies and stews, I find the culinary influences of Asia, and ingredients like fresh fish, lime and chilli peppers help me feel protected against November. This week, I’ve made use of pak choi, which grows really well in Ireland, in my fresh fish, steamed in parcels.
Steamed Fish with Pak Choi
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
- 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 of the foil.
- Add the soy sauce, toasted sesame oil, spring onions, red chilli and a squeeze of lime juice on top of the fish.
- 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.
- Meanwhile, heat the olive oil in a large frying pan over a medium to high heat. Add the diced garlic and diced red chilli and cook for 2 minutes. Add the torn leaves of pak choi and cook for a further 2 minutes, until the pak choi takes on a vibrant green colour but still retains its crunch.
- Serve the fish with pak choi and lime wedges on the side.
This recipe first appeared in The Irish Independent on November 19th