Fresh haddock is a wonderful flaky fish that’s low in both fat and saturated fat, as well as being super-high in both selenium and iodine, which help control our metabolism.

Serves 2 | 40 mins

INGREDIENTS

- 150g black or brown rice
- 1 lime
- 2 x 120g fillets of haddock or white fish, skin on, scaled, scored and pin-boned
- 2cm piece of ginger
- 1 clove of garlic
- 1 fresh red chili
- 2 spring onions
- 1 tablespoon low-salt soy sauce
- 1 tablespoon white wine vinegar
- 3 ripe cherry tomatoes
- 2 small bok choi
- 150g mixed greens, such as sprouting broccoli, asparagus, chard, kale, sugar snap peas

METHOD

Cook the rice accordingly to the packet instructions, then drain. Get a pan of water on to boil that you can sit a double-layered steamer basket over later. Finely grate the lime zest over the fish fillets and place them in the base layer of the steamer, off the heat.

Squeeze the lime juice into a blender(I like to chuck the squeezed lime halves into the pan of boiling water for added steam aroma). Peel the ginger and garlic, roughly chop and add to the blender. Deseed and add the chili trim, roughly chop and add the spring onions, along with the soy, vinegar, and tomatoes, then blitz until super-smooth. Season to perfection then decant into a small cup or bowl and snuggle up alongside the fish.

Trim your bok choi and prep your greens, halving or quartering them lengthways, if needed, to help them cook, and put them into the top steamer basket, above the fish and sauce. Put the lid on and carefully place the stack above the boiling water to steam for 6 minutes, or until the fish is cooked through and the greens are just done but still vibrant in color. Serve the fish, rice and greens drizzled with your chili sauce.