Ginger steamed seabass

This is the quickest way I can think of cooking seabass with the most flavour!

Serves 1-2(depending how hungry you are)

2 fillets seabass (any white fish would work well too and so would mackerel)

1 thumb size piece of ginger

1 chilli

1 tbsp soy sauce 

1. Peel the ginger with a teaspoon and slice thinly.

2. Finely dice the chilli (leaving the seeds in if you like it hot).

3. Get a frying pan hot an spray with low cal spray.

4. Put the fish in skin side down and cook for 2 minutes.

5. Mix the soy with 2 tbsp water.

6. Sprinkle the chilli and ginger over the fish and pour over the soy mix and cover with a lid.

7. Remove the lid and continue cooking until all water is evaporated.

I served mine with broccoli and rice and also is beautiful with a light summer salad.

Love Emily x

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