Steamed Pollock with Pumpkin, Chard and Ginger-Lime Sauce

Tender pollock steams on pumpkin and chard and gets a fresh ginger-lime sauce. A light autumn dish with little fat, plenty of vegetables and a pleasantly aromatic flavor.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Pollock fillet
• 300 g Hokkaido pumpkin
• 200 g Swiss chard
• 100 g Shiitake mushrooms
• 2 pc Spring onions
• 10 g Ginger
• 1 pc Garlic clove
• 2 tbsp Soy sauce
• 1 pc Lime (juice and zest)
• 1 tsp Sesame oil
• 100 g Basmati rice

Method

1. Cook the rice according to the package instructions in lightly salted water, drain and keep warm.
2. Peel the pumpkin, remove the seeds and cut into thin slices. Clean the shiitake mushrooms and halve them. Wash the chard, cut the stems into pieces and the leaves into wide strips.
3. Finely grate the ginger and garlic. Cut the spring onions into fine rings.
4. For the sauce, stir together the soy sauce, lime juice, half of the ginger and garlic, and the sesame oil.
5. Place the pumpkin, mushrooms and chard stems in a steamer basket and steam over boiling water for 8 minutes. Salt the pollock, place it on the vegetables and steam for another 6 to 8 minutes, until the fish begins to fall apart easily.
6. Add the chard leaves during the last 2 minutes, until they wilt. Drizzle everything with the sauce, sprinkle with spring onions and the remaining ginger, and serve with the rice.