Vårlöksfisk med Sesamkale

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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 tesked vegetabilisk olja
1 tablespoon finely chopped peeled ginger, plus four 1/2"-thick slices
1 tablespoon reduced-sodium soy sauce
2 teskedar färsk citronsaft
1/2 teskedar rostad sesamolja
En nypa socker
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)
Koshersalt
1 matsked vegetabilisk olja
1 vitlöksklyfta, tunt skivad
1 bunch Tuscan kale, centre ribs and stems removed, cut into 1" strips
1/2 teaspoons kosher salt plus more
80g kimchi, chopped (optional)
1 teaspoon toasted sesame oil
Nymalen svartpeppar

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.

Ansvarsfriskrivning

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