Ginger Lime Fish

Difficulty | Serves 4 | Book 5


1 tablespoon (15g) Flora® Light margarine
½ teaspoon crushed garlic (in jar)
¼ cup ginger marmalade
2 tablespoons fresh lime juice
1 teaspoon salt-reduced chicken stock powder
½ teaspoon soy sauce 43% less salt
2 tablespoons cornflour
1 cup water
4 x 150g boneless fish fillets
cooking spray

Per serveFishChicken
Kilojoules867 (cals 207)981 (cals 234)
GI RatingLowLow


  1. Melt margarine in a medium size saucepan then sauté garlic for 15 seconds.
  2. Add marmalade, lime juice, stock powder and soy sauce to pan and bring to boil stirring continuously. Reduce heat to slow boil for 2 minutes.
  3. Combine cornflour with water and stir into pan until boiling, using a whisk to avoid lumps. Reduce to a low heat while fish is cooking.
  4. Fry fish fillets in a non-stick frypan that has been generously coated with cooking spray for 3-4 minutes each side or until cooked (overcooking fish will make it dry).
  5. Place fish on serving plate and pour a quarter of the sauce over each piece of fish.

Variation: Replace fish with 4 x 125g of skinless chicken breasts.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

Protein is made up of small organic chemicals called amino acids. Eight of these must be obtained from the food we eat. Protein from animal sources is of greater nutritional value than plant sources because they usually contain all the essential amino acids.

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