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Ching's haddock with Chinese salsa verde

Continuing our healthy new year in the kitchen, Ching He Huang makes her kitchen debut with a steamed haddock and Chinese salsa verde.


For the fish

2 haddock loinsPinch of saltPinch of ground black pepperPinch of turmericPinch of dried chillies1 tsp rice wine1 tsp low sodium light soy sauce1 tsp toasted sesame oil

For the Salsa Verde

2 tbsp olive oil2 tbsp low sodium light soy sauce3 tbsp mirin1 inch freshly grated ginger1 large red chilli, deseeded and finely chopped1 small bunch of coriander, leaves and stem2 spring onions, finely choppedJuice of ½ lemon

For the vegetables

200g baby corn, washed and sliced into roundsCavolo Nero Kale, washed, finely shredded300g brown rice600ml water


  • Wash the brown rice, place in a medium saucepan and add the water. Bring to the boil, then turn the heat down to low, put the lid on and cook simmering for 20 minutes until all the water has been absorbed and the rice is al dente.

  • Place the Haddock loins on a heatproof plate. In a bowl, add all the seasoning ingredients for the fish. Pour over the fish. Place the plate on a steamer rack in a wok, making sure the water in the wok is half full. Put the lid on to steam on medium high heat for 8 minutes.

  • Prepare the Chinese Salsa Verde. Grate the ginger, chop the chilli, coriander, spring onion and season with olive oil, low sodium light soy and mirin and lemon juice.

  • Put a kettle on. Place the chopped babycorn and shredded kale into a large bowl and pour over the boiling water. Let sit for 30 seconds and then drain.

  • Remove the rice from the pan, pour into a large bowl and toss with the vegetables

  • To serve spoon the mixed vegetable rice onto a serving plate, spoon over the Chinese Salsa Verde. Remove the fish from the steamer and flake over the rice, spooning more Salsa Verde over the top. Garnish with some leftover coriander sprigs and eat immediately.

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Weekdays 9am