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Writer's pictureWendy@wendysfitness4life

Sticky soy-glazed fish


Serves 4, Kcals 423, Fibre 4.9g

  • 300g long-grain rice, washed

  • 4 tbsp reduced-salt soy sauce

  • 15g fresh ginger, grated

  • 2 tsp caster or granulated sugar

  • ½ Savoy cabbage, cored and finely shredded

  • ½ small red onion, finely sliced

  • 1 carrot, peeled and finely shredded or grated

  • 1 lime, juiced​

  • 2 tsp olive oil, plus 1 tsp for brushing

  • 520g pack frozen fish fillets

 

  1. Cook the rice to pack instructions. Meanwhile, put the soy sauce, ginger and sugar in a small pan and simmer over a medium-low heat for 5 mins until it resembles a thin syrup and is reduced by half.

  2. Put the cabbage, onion and carrot in a bowl, add the lime juice, drizzle in 2 tsp olive oil and add a pinch of salt; toss well and set aside.

  3. Heat the grill to high. Brush a shallow baking tray or grill tray with a little oil, add the fish and grill for 6-8 mins until defrosted but not cooked through. Drain any water from the tray and remove tails from the fish. Brush over the soy glaze. Grill for 3-4 mins until the fish is cooked, flaking when pressed gently, and the glaze is sticky.

  4. Fluff up the rice with a fork and serve with the lime slaw and the fish, spooning any glaze over the rice.

 

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