100g pak choi

4 x 150g fillets firm white fish

5cm piece ginger, finely shredded

1 tbsp garlic infused oil

2 tbsp gluten free soy sauce

1 tsp mirin rice wine

1 bunch scallions, finely shredded (green part only)

handful cilantro, chopped

brown rice, to serve

1 lime, cut into wedges, to serve


Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope.

Place the pak choi on the foil, followed by the fish, then the ginger and garlic oil.

Pour over the soy sauce and rice wine, then season.

Fold over foil and seal the 3 edges, then put on a baking sheet.

Cook for 20 mins, open the parcel and scatter over the scallions and cilantro.

Serve with brown rice and squeezed lime juice..

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe -  Steamed fish with ginger & scallions
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