- 2 teaspoons peanut oil
- 4 (about 180g each) firm white fish fillets (such as blue-eye trevalla)
- 4cm-piece fresh ginger, peeled, cut into matchsticks
- 1 garlic clove, crushed
- 60ml (1/4 cup) soy sauce
- 1 1/2 tablespoons honey
- 2 limes, quartered
- Fresh coriander sprigs, to serve
- Steamed jasmine rice, to serve
- 1 x 120g pkt baby Asian greens
- Step 1Heat the oil a large non-stick frying pan over medium-high heat. Add the fish and cook for 2-3 minutes each side or until fish flakes easily when tested with a fork. Transfer to a plate and cover loosely with foil to keep warm.
- Step 2Add the ginger and garlic to the pan and cook, stirring, for 1 minute or until aromatic. Add the soy sauce and honey and bring to the boil. Cook, stirring, for 1-2 minutes or until reduced slightly.
- Step 3Divide fish among serving plates and drizzle with soy-sauce mixture. Squeeze a lime wedge over fish and sprinkle with coriander. Serve with rice, baby Asian greens and remaining lime wedges.
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Chris Court
- Publication: Australian Good Taste