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Steamed fish & pak choi parcels

  • 4 plaice, haddock or other MSC-certified white fish fillets
  • 2 pak choi, thickly sliced Pak choi pak-choyThis member of the cabbage family has a number of different names, including bok choy, horse…
  • 4 spring onions, shredded Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
  • 1 red chilli, thinly sliced
  • 3cm ginger, cut into matchsticks Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
  • 2 tbsp reduced-salt soy sauce Soy sauce soy sor-sAn Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
  • juice 1 lime Lime ly-mThe same shape, but smaller than…
  • 1 tsp sesame oil
  • Heat oven to 200C/180C fan/gas 6. Place each fillet in the centre of a large square of foil. Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil.
  • Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.
  • Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of sesame oil. Serve with rice.