Chinese
Plaice Rolls
Plaice has a
delicate texture and flavour which steaming preserves. This recipe is
delicious, colourful and very low in fat.
Serves 2
Core recipe
Points plan
3½ pts per serving
4 plaice
fillets, skinned if you prefer
6 spring
onions, trimmed
2 tsp grated
fresh ginger
2 tsp soy
sauce
freshly
ground black pepper
1 tsp sesame
or olive oil
1 large
carrot
50g Chinese
leaves
Put the
plaice, skin or skinned side up on the work surface. Finely chop 2 of the
spring onions and mix with the ginger, soy sauce and pepper.
Spoon some of
this mixture onto each fillet, roll up from the head end and place in a steamer
over a pan of boiling water. (If you don't have a stea\mer, put a plate
over a pan of boiling water and cover the food with a well-fitting lid or
foil.) Sprinkle with the oil and remaining spring onions, cut into strips
lengthways. Cover steamer and cook for 5 mins.
Meanwhile,
take shavings off the carrot with a potato peeler and cut the chinese leaves
into thin shreds. Place carrot shavings and leaves on top of the fish
after 5 mins and steam for another 5 mins.
Carefully
lift out the veg onto plates and top with the plaice rolls.
Serve with
brown rice or boiled new potatoes.
