Sticky soy-glazed fish recipe
Created by The Tesco Recipes team
Use whatever fish you fancy in this recipe. Make a sticky marinade with soy sauce and ginger, then serve with fluffy rice and colourful veg.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 423 calories / serving
- Dairy-free
- Healthy
Ingredients
- 300g long-grain rice, washed
- 4 tbsp reduced-salt soy sauce
- 15g fresh ginger, grated
- 2 tsp caster or granulated sugar
- ½ Savoy cabbage, cored and finely shredded
- ½ small red onion, finely sliced
- 1 carrot, peeled and finely shredded or grated
- 1 lime, juiced
- 2 tsp olive oil, plus 1 tsp for brushing
- 520g pack frozen fish fillets
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Shop ingredientsEach serving contains
- Energy
- 1785kJ 423.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.5g
- Sugars
- 9g
of the Reference intake
Carbohydrate 68.1gProtein 21.7gFibre 4.9g
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Sign in to shopMethod
- Cook the rice to pack instructions. Meanwhile, put the soy sauce, ginger and sugar in a small pan and simmer over a medium-low heat for 5 mins until it resembles a thin syrup and is reduced by half.
- Put the cabbage, onion and carrot in a bowl, add the lime juice, drizzle in 2 tsp olive oil and add a pinch of salt; toss well and set aside.
- Heat the grill to high. Brush a shallow baking tray or grill tray with a little oil, add the fish and grill for 6-8 mins until defrosted but not cooked through. Drain any water from the tray and remove tails from the fish. Brush over the soy glaze. Grill for 3-4 mins until the fish is cooked, flaking when pressed gently, and the glaze is sticky.
- Fluff up the rice with a fork and serve with the lime slaw and the fish, spooning any glaze over the rice.
- See more Fish recipes
