Spring onion Fish with Sesame Kale

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This elegant spring onion fish with sesame kale is a vibrant, nutrient-rich dish that celebrates fresh flavours and clean cooking. By steaming the white fish over a bed of aromatics, including ginger and coriander stems, the flesh remains incredibly moist and picks up a delicate fragrance. The accompanying sauce provides a savoury depth with just a hint of citrus, perfectly balancing the natural sweetness of the fish.

As a diabetes-friendly main course, this recipe focuses on heart-healthy fats and lean protein while keeping the carbohydrate count low. The Tuscan kale adds a wonderful texture and a boost of iron, making this a wholesome choice for anyone looking for a lighter, balanced dinner. It is simple enough for a quick weekday meal but sophisticated enough to serve to guests who appreciate healthy, homemade food.

Ingredients for Spring onion Fish with Sesame Kale

1 cucchiaino di olio vegetale
1 tablespoon finely chopped peeled ginger, plus four 1/2"-thick slices
1 tablespoon reduced-sodium soy sauce
2 cucchiaini di succo di limone fresco
1/2 teaspoons toasted sesame oil
Un pizzico di zucchero
2 spring onions, white and green parts separated, thinly sliced
6 sprigs coriander, leaves and stems separated
60g skin-on firm white fish fillets (such as branzino)
Sale kosher
1 cucchiaio di olio vegetale
1 garlic clove, thinly sliced
1 bunch Tuscan kale, centre ribs and stems removed, cut into 1" strips
1/2 cucchiaini di sale kosher più altro
80g kimchi, chopped (optional)
1 cucchiaino di olio di sesamo tostato
Pepe nero macinato fresco

How to make Spring onion Fish with Sesame Kale

Heat vegetable oil in a small skillet over medium-high heat. Add 1 tablespoon chopped ginger and cook, stirring, until fragrant, about 1 minute. Transfer ginger to a small bowl; mix in soy sauce, lemon juice, sesame oil, and sugar. Set sauce aside.

Line a large steamer basket with spring onion whites, coriander stems, and sliced ginger. Set spring onion greens and coriander leaves aside.

Using a small knife, score skin side of fish at 1" intervals; season with salt and place in steamer, skin side up. Set steamer in a large pot filled with 1" of simmering water and cover; steam fish until cooked through, 6–8 minutes.

Heat vegetable oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until softened, about 1 minute. Add kale, 1/2 teaspoons salt, and 60ml water. Cover and cook, tossing occasionally, until leaves are tender and bright green, about 2 minutes. Mix in kimchi, if using, and sesame oil; season with salt and pepper.

Spoon sauce over fish, top with reserved spring onion greens and coriander leaves, and serve with sesame kale.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.