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    Steamed Fish with Chilli Dressing

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    Steamed Fish with Chilli Dressing

    The sweet, tangy, fiery dressing means this recipe tastes far more complex than the time required to make it would suggest. Try it with cabbage or finely shredded raw carrots, too.

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes to 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 1 head of pak choi, halved (or quartered if large)
    • 100 g green beans, topped
    • 100 g sugar snap peas
    • 4 haddock fillets, skin off
    • 3 tbsp soy sauce
    • 1 tbsp balsamic vinegar
    • 2 tsp caster sugar
    • 1 tsp sesame oil
    • 1 red chilli, finely chopped
    • 3 salad onions, finely sliced
    • 1 tbsp lime juice
    • 1 tbs light flavoured oil, such as sunflower or groundnut


    1. Place the veg on a small plate with the fish on top. Put this into a steamer – you may have to do this in two batches. Leave to steam for 5–10 minutes. Once cooked, transfer the fish and veg to serving plates.
    2. Mix together all the remaining ingredients to make the dressing and pour this over the cooked fish and vegetables. Serve immediately.

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