Poached Fish With Spring onions

This Oriental-inspired dish is not only extremely healthy but also has a very delicate balance of flavours. It makes a light summery dinner without loading up on too much fat or carbs. I would suggest any mild white fish for the recipe though Salmon works well too.

  • 250g River Sole Fish cut into Fillets.
  • 4 Spring Onions
  • 2g Ginger
  • 1 Clove Garlic, Crushed
  • A handful of Fresh Coriander Sprigs
  • Lemon Zest
  • 5ml Soy Sauce
  • 10ml Sesame Oil
  • 50ml Rice wine/ White Wine
  • 100ml Water
  • Salt
  •   Crushed Sichuan Pepper

  • Finely Chop the Spring onions & Ginger.
  • In a Saucepan, Heat the Sesame oil & lightly Sauté the Garlic, Ginger & Spring onions.
  • Deglaze with the wine & then place the fish fillet on top of the sautéed onions.
  • Add water to partially steep the fish. Add lemon zest, Salt & Sichuan Pepper.
  • Cover the pan & cook for 8 minutes.
  • Transfer the Fish with all it’s juices to a shallow bowl & top with Coriander.
  • Best had on its own or with Quinoa or Red Rice.


Leave a Reply

Your email address will not be published. Required fields are marked *