Baked Fish Parcels with Ginger Soy Dressing
Helpful Tips
Storage
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Substitutions
A firm white fish like rockling works best, but salmon or prawns are great options too.
Serving Suggestions
Helpful Tips
Storage
Substitutions
A firm white fish like rockling works best, but salmon or prawns are great options too.
Serving Suggestions
Ingredients
Fish and vegetables:
- 4 boneless fish fillets (e.g., rockling or any firm white fish)
- 2 bunches of baby bok choy, halved lengthwise
- 200g snow peas, trimmed
- Pinch of salt and pepper
Sauce:
- 1 small knob of ginger (about 2 tsp), cut into matchsticks
- 2 spring onions, finely sliced
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 1 tablespoon water
To serve:
- Steamed jasmine rice
- Spring onions, finely sliced
Tips for the perfect Fish Parcels
Stick with quick-cooking vegetables like bok choy and snow peas. For harder veggies like carrots or potatoes, slice them thinly or give them a quick parboil first.
Don’t Overcook: The parcels create steam, so the fish and vegetables cooks quickly—usually in about 12-15 minutes.
Directions
- Preheat your oven to 180°C. Cut 4 large squares of baking paper (about 30cm x 30cm each).
- Lightly sprinkle each side of the fish fillets with a pinch of salt and pepper.
- In a small bowl, whisk together the sauce ingredients.
- Place 3 bok choy halves and a small handful of snow peas in the centre of each piece of baking paper. Lay a fish fillet on top of the vegetables and drizzle generously with the prepared sauce.
- Fold the baking paper over the fish and vegetables to create a sealed parcel. Place the parcels seam side up on a baking tray and tuck the ends underneath. Bake for 12 minutes, or until the fish flakes easily with a fork.
- Open the parcels and serve the fish and vegetables over steamed rice, garnished with the remaining spring onions.
Ingredients
Fish and vegetables:
- 4 boneless fish fillets (e.g., rockling or any firm white fish)
- 2 bunches of baby bok choy, halved lengthwise
- 200g snow peas, trimmed
- Pinch of salt and pepper
Sauce:
- 1 small knob of ginger (about 2 tsp), cut into matchsticks
- 2 spring onions, finely sliced
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 1 tablespoon water
To serve:
- Steamed jasmine rice
- Spring onions, finely sliced
Tips for the perfect Fish Parcels
Stick with quick-cooking vegetables like bok choy and snow peas. For harder veggies like carrots or potatoes, slice them thinly or give them a quick parboil first.
Don’t Overcook: The parcels create steam, so the fish and vegetables cooks quickly—usually in about 12-15 minutes.
Directions
- Preheat your oven to 180°C. Cut 4 large squares of baking paper (about 30cm x 30cm each).
- Lightly sprinkle each side of the fish fillets with a pinch of salt and pepper.
- In a small bowl, whisk together the sauce ingredients.
- Place 3 bok choy halves and a small handful of snow peas in the centre of each piece of baking paper. Lay a fish fillet on top of the vegetables and drizzle generously with the prepared sauce.
- Fold the baking paper over the fish and vegetables to create a sealed parcel. Place the parcels seam side up on a baking tray and tuck the ends underneath. Bake for 12 minutes, or until the fish flakes easily with a fork.
- Open the parcels and serve the fish and vegetables over steamed rice, garnished with the remaining spring onions.
Watch How to Make It
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