Prep 10mins
Cook 15-20mins
Serves 4
This speedy fish supper is the perfect low-calorie, low-hassle weeknight meal. For a vegetarian version, simply leave out the salmon and garnish with chopped spring onions or toasted pine nuts.
Ingredients
- 200g brown rice
- 100g green beans
- 200g pak choi, chopped into chunky pieces
- 4 x 100g salmon fillets
For the dressing
- 4 tbsp kecap manis (sweet soy sauce)
- juice 3 limes
- 2 tbsp sambal oelek
- (chopped chilli in a jar) or 1 red chilli, deseeded and chopped
- 1 tbsp rice vinegar
- 1 tbsp golden caster sugar
To serve
- 4 spring onions, finely chopped
- 4 tbsp mixed seeds (I used pumpkin, sesame and sunflower)
- pickled ginger chopped (optional)
Method
- In a small bowl, mix together the dressing ingredients, then set aside. Boil the rice in plenty of water and drain when just cooked, about 15 mins.
- Meanwhile, put the vegetables and fish in a large steamer in two layers. Steam the fish for 5-8 mins and the veg for 4-5 mins until cooked through.
- Spoon the rice into bowls and top with the steamed fish and veg. Pour some dressing over and top with the spring onions, mixed seeds and pickled ginger, if you like.
Nutrition
Kcal 445
Fat 12g
Saturates 2g
Carbs 54g
Sugars 14g
Fibre 4g
Protein 28g
Salt 0.9g
