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Delicate tilapia steamed until just tender, then finished with sizzling oil over ginger, garlic and spring onions, and a light soy and black vinegar sauce. It's a classic Cantonese dish that's simple to make. Lean white fish makes it high in protein and low in fat, and the steamed greens and edamame add fibre.
1.
Put the fish on a heatproof plate and scatter over half the ginger.
2.
Bring 2–3cm water to the boil in the steamer or pan. Put the plate of fish on the trivet, cover and steam until the fish is opaque and flakes easily (8–10 minutes). Add the broccoli, edamame and pak choi to the steamer basket, or around the plate, for the last 5 minutes.
3.
Meanwhile, mix the soy sauce, black vinegar, Shaoxing wine (if using) and 2 tbsp water. Heat the rice pouch following the pack instructions.
4.
Carefully lift out the plate and pour off any cooking liquid. Top the fish with the remaining ginger, the garlic and the spring onions.
5.
Heat the oil in a small pan until it is just smoking. Carefully pour it over the fish so it sizzles. Stand back, as it may spit.
6.
Pour the soy mixture around the fish. Garnish with coriander and pegaga, and serve with the vegetables and rice.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing.
Tip
No steamer: Wrap the fish and vegetables in a foil parcel with 2 tbsp water and bake at 200c (180c fan) for 15 minutes, then finish with the hot oil. Lower carb: Swap the rice for cauliflower rice or extra greens.
Cost-saving tips
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