Soy Butter Fish and Peas
15 min4 servings
Steamed white fish in a soy-butter broth with ginger, topped with snow peas and cilantro.
| prepCut fish into 4 pieces | |||||
| 565 g skinless white fish (cod, hake or halibut), cut into 4 pieces | Season fish with salt, set aside | Melt butter, stir in soy sauce, vinegar, ginger & pepper | Lay fish in pan, cover & steam 3–5 min | Sprinkle peas over fish, cover & steam 1–2 min | Garnish with cilantro & serve |
| Salt and freshly ground black pepper | |||||
| 55 g unsalted butter | |||||
| 3 tablespoons soy sauce | |||||
| 3 tablespoons unseasoned rice vinegar | |||||
| 1 (2-inch) piece unpeeled ginger, thinly sliced into rounds | |||||
| 340 g snow peas or snap peas (or a mix) | |||||
| 1 cup coarsely chopped cilantro | |||||
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