Beijing-Style Braised Fish with Soy and Ginger
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Ingredients
- 500 g cod loin
- 25 g fresh ginger, cut into fine strips
- 4 spring onions
- 2 tbsp light soy sauce
- 2 tbsp chinese rice wine
- 200 ml chicken stock
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 184 kcal
- Protein
- 23.8 g
- Carbohydrate
- 2.8 g
- of which sugars
- 1.1 g
- Fat
- 7.8 g
- of which saturates
- 1.3 g
- Fibre
- 0.6 g
- Salt
- 1.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wide pan and fry half the fresh ginger for 30 seconds.
- 2
Add the cod loin and fry for 1 minute on each side, until lightly golden.
- 3
Pour in the chicken stock, light soy sauce and chinese rice wine and bring to a simmer.
- 4
Cover and cook gently for 8 minutes, until the fish is opaque and flakes easily.
- 5
Scatter with the remaining ginger and the spring onions, cut into lengths.
- 6
Serve with steamed rice.
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