Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Sticky soy-glazed fish recipe

Sticky soy-glazed fish recipe

31 ratings

Created by The Tesco Real Food team

Use whatever fish you fancy in this recipe. Make a sticky marinade with soy sauce and ginger, then serve with fluffy rice and colourful veg. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 423 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 300g long-grain rice, washed
  • 4 tbsp reduced-salt soy sauce
  • 15g fresh ginger, grated
  • 2 tsp caster or granulated sugar
  • ½ Savoy cabbage, cored and finely shredded
  • ½ small red onion, finely sliced
  • 1 carrot, peeled and finely shredded or grated
  • 1 lime, juiced​
  • 2 tsp olive oil, plus 1 tsp for brushing
  • 520g pack frozen fish fillets
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1785kj
    423kcal     21%

  • Fat

    6g 8%

  • Saturates

    1g 5%

  • Sugars

    9g 10%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 68.1g Protein 21.7g Fibre 4.9g

Method

  1. Cook the rice to pack instructions. Meanwhile, put the soy sauce, ginger and sugar in a small pan and simmer over a medium-low heat for 5 mins until it resembles a thin syrup and is reduced by half.
  2. Put the cabbage, onion and carrot in a bowl, add the lime juice, drizzle in 2 tsp olive oil and add a pinch of salt; toss well and set aside.
  3. Heat the grill to high. Brush a shallow baking tray or grill tray with a little oil, add the fish and grill for 6-8 mins until defrosted but not cooked through. Drain any water from the tray and remove tails from the fish. Brush over the soy glaze. Grill for 3-4 mins until the fish is cooked, flaking when pressed gently, and the glaze is sticky.
  4. Fluff up the rice with a fork and serve with the lime slaw and the fish, spooning any glaze over the rice.

See more Fish recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.