Copyright John Paul Urizar
www.johnpaulurizar.com.au
Once the ponzu is made, this quick and easy dish takes minutes to prepare. In this recipe I used ling fillets, but you can substitute the ling for any other thick filleted white fish.
Wipe the fish with damp kitchen paper. Place the fish in a large double layered foil and fold the foil up at each side to make 4 small foil boats.
Pour the ponzu into the fish parcel and top with the ginger. Turn the foil into the middle but do not seal it completely. Steam the fish in a bamboo steamer for 10 - 12 minutes. Steam the English spinach separately for 2 - 3 minutes.
Serve the fish and sauce over the spinach and edaname beans.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 15 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 1066 kj |
| Calories | 255 kcal |
| Fat | 4.8 g |
| Saturated Fat | 0.5 g |
| Total Carbohydrate | 7.3 g |
| Total Protein | 44.2 g |
| Fibre | 4.6 g |
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