Serves 4, Kcals 423, Fibre 4.9g
300g long-grain rice, washed
4 tbsp reduced-salt soy sauce
15g fresh ginger, grated
2 tsp caster or granulated sugar
½ Savoy cabbage, cored and finely shredded
½ small red onion, finely sliced
1 carrot, peeled and finely shredded or grated
1 lime, juiced
2 tsp olive oil, plus 1 tsp for brushing
520g pack frozen fish fillets
Cook the rice to pack instructions. Meanwhile, put the soy sauce, ginger and sugar in a small pan and simmer over a medium-low heat for 5 mins until it resembles a thin syrup and is reduced by half.
Put the cabbage, onion and carrot in a bowl, add the lime juice, drizzle in 2 tsp olive oil and add a pinch of salt; toss well and set aside.
Heat the grill to high. Brush a shallow baking tray or grill tray with a little oil, add the fish and grill for 6-8 mins until defrosted but not cooked through. Drain any water from the tray and remove tails from the fish. Brush over the soy glaze. Grill for 3-4 mins until the fish is cooked, flaking when pressed gently, and the glaze is sticky.
Fluff up the rice with a fork and serve with the lime slaw and the fish, spooning any glaze over the rice.
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