zest and juice 1 orange
1 tbsp reduced-salt soy sauce
2 tsp white wine vinegar or rice vinegar
300 g pack of 2 white fish fillets or loins
1 tbsp very finely shredded ginger
2 tsp sesame oil
10 spring onions, halved and sliced lengthways
2 garlic cloves, thinly sliced
1 red capsicum, deseeded and sliced
140 g beansprouts
1- 2 tsp sesame seeds, toasted
- Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
- Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, capsicum and remaining ginger for 2 mins. Add the beansprouts and cook for 2 mins more. Pour any juices from the fish into the veg. Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.