Fresh and piquant with just a hint of heat

This combines some fresh and piquant flavours with just a hint of heat from the chilli. Don’t worry if you don’t have a steamer.

Put the plate in a colander, covered with a lid, over a pan of simmering water.

Ingredients

100g thin green beans, trimmed

2 pak choi, halved or quartered

2 x 175g skinned haddock fillets

1 tbsp light soy sauce

1 tbsp balsamic vinegar juice of 1 lime

4 spring onions, thinly sliced

1 red chilli, deseeded and thinly shredded freshly ground black pepper

How to make it

Arrange the beans and pak choi on a plate and place the haddock fillets on top. Season lightly with black pepper.

Put the plate inside a large steamer basket and place over a pan of simmering water.

Steam, covered, for 6–10 minutes until the vegetables are just tender and the haddock is cooked through and translucent. Meanwhile, mix together the soy sauce, balsamic vinegar, lime juice, spring onions and chilli in a small bowl to make a dressing.

Arrange the vegetables and haddock on two serving plates and drizzle the dressing over the top. Serve hot.

Variations

• You can substitute firmfleshed cod fillets in place of the haddock.

• Vary the vegetables: choose from mangetout or sugar snap peas, cabbage, spring greens, curly kale or asparagus.

STEP IT UP ...

• On Steps 3 and 4, serve with plain boiled rice (50g dry weight per portion) and 1 tablespoon sweet chilli sauce.

Serves: 2

Prep time: 10 Minutes

Cook time: 6 Minutes

Calories: 200 kcal

Steps: 2, 3, 4, 5, 6