zest and juice 1 orange

1 tbsp. reduced salt soy sauce

2 tsp white wine vinegar or rice vinegar

300gm white fish portions

1 tbsp. very finely shredded ginger

2 tsp sesame oil

10 spring onions, halved and sliced lengthways

2 garlic cloves, thinly sliced

1 red pepper, deseeded and sliced

140gm beansprouts

1-2 tsp sesame seeds, toasted




  1. Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the fish with a little of the ginger, add to the steamer and spoon over 2 tbsp of the dressing. Cover and steam for 5-6 mins until the fish flakes easily.
  2. Meanwhile, heat the oil in a non-stick wok and stir-fry the spring onions, garlic, pepper and remaining ginger for 2 mins.  Add the beansprouts and cook for 2 mins more.  Pour any juices from the fish into the veg.  Stir through the dressing, then divide between bowls, top with the fish and scatter over the sesame seeds.