PER SERVING 208 kcals, protein 30.5g, carbs 14.5g, fat 1.4g, sat fat 0.2g, fibre 1.6g, salt 4.5g
soy sauce 3 tbsp
mirin 2 tbsp
honey 1 tsp
garlic 1 clove, finely chopped
ginger 2cm piece peeled, half grated and half cut into matchsticks
red chilli 1/2, finely chopped and deseeded
sustainable white fish 2 fillets
spring onions 2, shredded
lemon 1 tsp of zest
baby pak choy 4, halved
1. Put 2 tbsp soy, 1 tbsp mirin, honey, garlic, the grated ginger and half the chilli in a small pan on a low heat and simmer until syrupy.
2. Lay out 2 pieces of foil, and put 2 pieces of baking paper on top. Put a fillet in the centre of each. Cover with remaining soy, chilli and ginger matchsticks, add the spring onion, mirin and zest.
3. Pull in all sides of the foil and scrunch to seal,ensuring there are no holes. Put into a steamer and steam for 8-10 minutes, or until cooked through. Meanwhile, stir-fry the greens in a tsp of oil. Drizzle the soy over the greens.