Spring onions are coming into season and I love them for so many reasons. They add a light onion flavour to dishes and, best of all, take significantly less cooking time compared to regular white or red onions.
They’re equally at home in British cooking as they are in Asian-inspired dishes. Those who experience digestive discomfort like bloating with white onions may also find they’re ok with spring onions provided they use the green part only [green part of spring onions appears in low FODMAPs programmes.
This is a really easy, delicious recipe I love.
INGREDIENTS
100g pak choi
4x 150g fillets firm white fish
5cm knob ginger, finely chopped
2 garlic cloves, finely sliced
2 tbsp soy sauce or tamari (to make it gluten-free)
1 tsp mirin (rice wine)
1 bunch spring onions
Handful of fresh coriander, to serve
Juice of 1 lime
METHOD
Heat the oven to 200C.
Cut a large rectangle of foil - big enough to make a large envelope.
Place the pak choi on the foil, followed by the fish, then the ginger and garlic.
Pour over the soy sauce and rice wine, and season.
Fold over foil and seal the 3 edges. Put the foil parcel on a baking sheet.
Cook for 20 mins then open the parcel and scatter over the spring onions and coriander. Squeeze over the lime juice.
Serve with basmati or cauliflower rice.
Enjoy!