Some of the best weeknight dinners need only a handful of ingredients and one frying pan. This Asian-inspired fish recipe combines delicate white fish with aromatic ginger, garlic and a savoury soy sauce glaze, creating a meal that feels special without complicated preparation.

Fresh spring greens add colour and texture, while the light sauce makes an excellent accompaniment to fluffy rice or soft noodles. Better still, the entire dish takes less than half an hour, making it perfect for evenings when you want something homemade without spending too long in the kitchen.

Why This Simple Recipe Works

White fish has a delicate flavour that absorbs seasonings beautifully. Ginger introduces a fresh, gently warming note, while garlic gives the sauce additional depth. Soy sauce brings everything together with its rich, savoury taste.

The vegetables cook in the same pan as the fish, absorbing the fragrant cooking juices. This keeps preparation straightforward and reduces washing-up, without sacrificing flavour.

Ingredients You'll Need

Servings: 2

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

Difficulty: Easy

2 large white fish fillets, approximately 200g each

2 tablespoons soy sauce

2 garlic cloves, finely grated

1 small piece of fresh ginger, grated

1 tablespoon vegetable oil

200g spring greens, roughly shredded

A small splash of water

Steamed rice or noodles, to serve

Cod, haddock and hake are all suitable choices. Choose firm fillets of similar thickness so they cook evenly.

Start With A Fragrant Marinade

Place the fish fillets in a shallow dish and add the soy sauce, grated garlic and ginger. Turn the fillets carefully to coat both sides.

While a lengthy marinade is unnecessary, leaving the fish for a few minutes as you prepare the vegetables allows the flavours to develop.

Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Add the fish with its marinade and cook for approximately three minutes on each side, turning gently to prevent the fillets from breaking.

Add The Fresh Greens

Once the fish is nearly cooked, scatter the shredded spring greens around it. Pour in a small splash of water and reduce the heat slightly.

Cover the pan if possible and simmer for approximately five minutes. The greens should become tender while retaining some texture, and the fish should be opaque and flake easily. Ensure the thickest part is thoroughly cooked before serving.

Spoon the vegetables and fragrant cooking juices onto warm plates, then carefully place the fish on top.

Easy Ways To Make It Different

Serve with jasmine rice for a comforting meal or noodles for a lighter alternative. A squeeze of lime adds freshness, while sliced spring onions make an attractive finishing touch.

For a vegetarian version, replace the fish with firm tofu. Allow the tofu to absorb the marinade for approximately ten minutes before cooking.

If spring greens are unavailable, pak choi or tender cabbage provide convenient alternatives.

A New Weeknight Favourite

This colourful fish dish proves that delicious cooking does not require an extensive ingredient list. With aromatic seasonings, fresh vegetables and minimal washing-up, it is an easy way to bring something different to the dinner table.