This combines some fresh and piquant flavours with just a hint of heat from the chilli. Don’t worry if you don’t have a steamer. Put the plate in a colander, covered with a lid, over a pan of simmering water.
Ingredients
- 100g thin green beans, trimmed
- 2 pak choi, halved or quartered
- 2 x 175g skinned haddock fillets
- 1 tbsp light soy sauce
- 1 tbsp balsamic vinegar
- juice of 1 lime
- 4 spring onions, thinly sliced
- 1 red chilli, deseeded and thinly shredded
- freshly ground black pepper
Method:
- Arrange the beans and pak choi on a plate and place the haddock fillets on top. Season lightly with black pepper. Put the plate inside a large steamer basket and place over a pan of simmering water.
- Steam, covered, for 6–10 minutes until the vegetables are just tender and the haddock is cooked through and translucent.
- Meanwhile, mix together the soy sauce, balsamic vinegar, lime juice, spring onions and chilli in a small bowl to make a dressing.
- Arrange the vegetables and haddock on 2 serving plates and drizzle the dressing over the top. Serve hot.
Variations
• You can substitute firm-fleshed cod fillets in place of the haddock.
• Vary the vegetables: choose from mangetout or sugar snap peas, cabbage, spring greens, curly kale or asparagus.
Serves: 2
Prep time: 10 Minutes
Cook time: 6 Minutes
Calories: 200 kcal