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100g pak choi

4 x 150g fillets firm white fish

5cm piece ginger, finely shredded

2 tbsp gluten free soy sauce

1 tsp mirin rice wine

2 scallions, finely shredded green end only

handful coriander, 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. Pour over the gluten free 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 coriander. Serve with brown rice and squeezed lime juice.

*You can also use a steamer as shown for this recipe, we recommend that method if you have one, for better results.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Steamed fish with ginger