The fresh zingy flavour of the ginger compliments the steamed haddock perfectly. Just be careful not to over cook the fish, it should still be very moist and tender when it is served.
- 4 x 150g skinless and boneless haddock fillets
- 3 tablesp. extra-virgin olive oil
- 2 tablesp. dark soy sauce
- 2 garlic cloves, finely chopped
- 2 teasp. freshly grated root ginger
- 2 scallions, finely chopped
- juice of ½ a lime
Put the haddock fillets in the steamer. Cover tightly and steam for 8-10 minutes, depending on the thickness of the fillets: they should have turned opaque and be flaking slightly but is still moist. Remove onto warm plates and keep warm.
Place the pak choi in the steamer and steam for a minute or two.
Meanwhile make the dressing by whisking everything together in a small bowl.
Arrange the steamed haddock and pak choi on warmed plates and drizzle over the dressing to serve.
To pack an even more powerful flavour punch to the dressing add some chopped fresh coriander and a splash of sesame oil. Before cooking check for bones by running your clean fingers over the surface and along the edges. The easiest way to pull them out is with a tweezers.
Other fish you could use: Whiting, hake or trout fillets