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

Ginger, chilli and lime steamed cod with stir-fried red cabbage and coriander rice
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, oven time 10-12 minutes

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.

Nutrition: per serving

Calories
335kcals
Fat
6.7g (3.3g saturated)
Protein
31.4g
Carbohydrates
34.7g (4.5g sugars)
Fibre
4.8g
Salt
1.6g
Calories
335kcals
Fat
6.7g (3.3g saturated)
Protein
31.4g
Carbohydrates
34.7g (4.5g sugars)
Fibre
4.8g
Salt
1.6g

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

Method

  1. 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.
  2. 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. 

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