Name: Steamed Soy and Lemon Fish with Vegetable Broth
Prep time: 1 h 15 min
Cook time: 8 min
Total time: 1 h 23 min
Yield: Serves 4
Ingredients: 150 g/5½ oz baby courgettes/zucchini, halved lengthways; 100 g/3½ oz mange tout/snow peas or sugar snap peas; 875 ml/30 fl oz/3¾ cups good-quality vegetable stock; 1 bunch of spring onions/scallions, cut into 1cm/½in lengths; 1 small handful of mint leaves, finely chopped; 175 g/6 oz/heaped 1 cup fresh or frozen peas; 4 thick white fish fillets, such as cod, haddock, pollock or coley, about 150g/5½oz each, skin on; 100 g/3½ oz baby corn, halved lengthways; 150 ml/5 fl oz/scant ⅔ cup rice wine or dry sherry; 100 g/3½ oz asparagus tips; 200 g/7 oz baby carrots, halved lengthways; 1 tbsp honey; 1 tbsp light soy sauce; 2.5 cm/1 in piece of root ginger, peeled and grated; juice and finely grated zest of 1 small lime; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

If you’re concerned this may be a little on the light side as there are no added carbohydrates, you can add a portion of cooked noodles or rice to the base of the bowls before spooning over the broth. It’s a doddle to make and a lovely alternative midweek meal or even a dinner party option.

Ingredients

4 thick white fish fillets, such as cod, haddock, pollock or coley, about 150g/5½oz each, skin on
1 tbsp light soy sauce</

Method

Put the fish in a flat non-reactive dish. Mix together all of the remaining fish marinade ingredients and pour over the fish. Leave to marinate for 30–60 minutes, depending on the time you have available, turning halfway through.

Put the stock and rice wine in a saucepan or base of a steamer over a high heat and bring to the boil. Add the asparagus, courgettes/zucchini, carrots and baby

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