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Chinese steamed bass with cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 188
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 7
  • Protein 23
  • Fat 8
  • Fibre 4
  • Salt 0.74

Nutrition per serving

  • Calories 188
  • Carbohydrates 8
  • Saturated Fat 1
  • Sugar 7
  • Protein 23
  • Fat 8
  • Fibre 4
  • Salt 0.74

Ingredients

  • 2 sea bass, or other white fish fillets
  • 1 green or red chilli, deseeded and finely chopped
  • 1 tsp fresh root ginger
  • 300g green cabbages, finely shredded
  • 2 tsp sunflower oil
  • 1 tsp sesame oil
  • 2 garlic cloves, thinly sliced
  • 2 tsp low salt soy sauce

Method

  1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.

  2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

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