Crafts and Life

Ingredients

• 100g spring greens , leaves trimmed
• 2 x 125g fillets firm white fish (choose sustainably fished cod, haddock or pollack)
• 1 lemon , cut into thin slices
• 1 small red chilli , sliced
• 1 tbsp shredded root ginger
• 1 tbsp rice vinegar
• 2 tbsp hoisin sauce 

1. Put the spring greens in the bottom of 2 small steamer trays, or 1 large one. Sit the fish on top, season and top with the lemon slices, chilli and ginger. Cover with a tight-fitting lid and sit over a pan of boiling water. Steam for 8-10 minutes (swapping the trays halfway through if using 2) until the fish is opaque and cooked.
2. Heat the vinegar and hoisin sauce in a small pan. Pour into a small bowl and serve with the fish.

Labels: fish, Oriental