Ginger, chilli and lime steamed cod with stir-fried red cabbage and coriander rice

Name: Ginger, chilli and lime steamed cod with stir-fried red cabbage and coriander rice
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 4 x 150g pieces line-caught cod loin; 50g fresh ginger, thinly sliced (no need to peel); 2 red chillies, deseeded and sliced; Finely grated zest and juice 2 limes, plus lime wedges; 1 tbsp coconut oil (or sunflower oil); 1 large garlic clove, sliced; ½ red cabbage, shredded; 2 tbsp soy sauce; 2 x 250g packets cooked brown rice (we like Tilda); Large bunch fresh coriander, roughly chopped; You’ll also need…; 4 x 30cm circles of non-stick baking paper

Portion size: Serves 4
Hands-on time 30 min, oven time 10-12 minutes
Difficulty: easy

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This Asian-inspired cod recipe is perfect for a quick and easy midweek dinner. The best part? After cooking, there will be minimal washing up.

Love the zing of fresh citrus? Here’s more sweet and savoury recipes with lime.

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Ingredients

4 x 150g pieces line-caught cod loin
50g fresh ginger, thinly sliced (no need to peel)
2 red chillies, deseeded and sliced
Finely grated zest and juice 2 limes, plus lime wedges
1 tbsp coconut oil (or sunflower oil)
1 large garlic clove, sliced
½ red cabbage, shredded
2 tbsp soy sauce
2 x 250g packets cooked brown rice (we like Tilda)
Large bunch fresh coriander, roughly chopped

You’ll also need…

4 x 30cm circles of non-stick baking paper

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Method

Heat the oven to 190°C/170°C fan/gas 5. Slice each fish loin in half and put 2 pieces in the centre of each piece of baking paper. Add a few slices of ginger and chilli, a splash of lime juice and a lime wedge, then bring the baking paper edges together to make parcels. Seal by either stapling the edges or twisting, folding and pleating them. Put on a baking tray and bake for 10-12 minutes until the fish flakes easily.
Meanwhile, heat the oil in a large pan. Add the rest of the ginger and chilli, the garlic and red cabbage. Stir-fry for 4-5 minutes to soften. Add the soy sauce, the cooked rice and the rest of the lime juice and zest, then stir-fry for 5 minutes until hot through. Add a splash of water if it sticks. Stir in the coriander, season and serve with the fish.