Ginger Steamed Fish

There's no doubt about it, we could all do with a few light and fresh recipes at this time of the year, whether it's because of the hot weather or due to a few too many indulgences over the Christmas break. For me, it's both :) and yes it is totally okay to over-indulge every now and again - what else is a better reminder as to why we can't do it all of the time! The difference between a nutritious diet and a nutrient lacking diet is that these indulgences are few and far between. 

So here is one of my favourite recipes for when I feel like I need something really healthy. It was created for my Detox program and although it won't have your jaw dropping with flavour explosions, it simple, highly nutritious and more than tasty! A big dose of greens can do a world of good after a holiday period!  

Serves 4


4 small fillets of snapper/blue eye/firm white fish
2 limes, 1 sliced, 1 cut into wedges
Large handful of coriander leaves
6cm piece of ginger, sliced into thin coins
3 spring onion, sliced
4 kaffir lime leaves
1 bunch broccolini
2 large bunches bok choy (or 3 small)
2 handfuls of snow peas
Sesame seeds (optional)


Bring a large fry pan half filled with water to a simmer. Place a sheet of baking paper inside a bamboo steamer (or any kind of steamer) and poke a few small holes into it. Place the fish fillets onto the baking paper and then top each fillet with a couple of lime slices. Then top them with coriander, ginger, spring onion and torn kaffir lime leaves. Place the lid on and put the steamer into the fry pan of water and steam for 12-minutes or until the fish is cooked through.

Meanwhile steam the broccolini and snow peas until just tender, adding the bok choy in the last minute. Serve with steamed fish with green vegetables, a sprinkle of sesame seeds, fresh coriander and lime wedges.