Meanwhile, heat 2 tsp of oil in a wok. Tip in remaining the garlic and soften for 10 seconds before adding the pak choi or greens. Cook for 3-4 minutes, until just wilted and tender. Pile the greens on a plate alongside fish and drizzle with the gingery juices. Serve with a small bowl of cooked rice, if you like.
Ingredients
- skinless lemon sole fillets 2
- stem ginger in syrup 1 ball, plus 1 tbsp syrup from the jar
- red chilli 1, sliced
- garlic 4 cloves, crushed
- soy sauce 1 tbsp
- vegetable oil
- pak choy or other Chinese greens 300g, cleaned and sliced if large cooked rice to serve (optional)
Method
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Step 1
Put the lemon sole on a baking tray. Mix the ginger plus syrup, chilli, half the garlic and soy in a small bowl. Spoon over the fish. Put under a hot grill for around 4-5 minutes, depending on thickness of fillets, or until cooked through.
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Step 2
Meanwhile, heat 2 tsp of oil in a wok. Tip in remaining the garlic and soften for 10 seconds before adding the pak choi or greens. Cook for 3-4 minutes, until just wilted and tender. Pile the greens on a plate alongside fish and drizzle with the gingery juices. Serve with a small bowl of cooked rice, if you like.
Nutritional Information
- Kcals 194
- Fat 5.9g
- Carbs 15.4g
- Fibre 2g
- Protein 20.6g
- Salt 1.88g
