Steamed fish and pak choi parcels
This is low fat and full of flavour – perfect for tea tonight! The fish gets steam-cooked which is a super-healthy way to cook.
People are often put off from cooking fish because they are not sure how to cook it. This is a great dish for beginners as you don’t have to handle the fish too much as it sits in the parcel and it won’t fall apart and ruin the look of your dish as your serve it!
(Serves 4)
Ingredients
4 white fish fillets – cod, plaice or haddock 2 pak choi , washed and thickly sliced4 spring onions , cut into strips longways1 red chilli, de-seeded and thinly sliced3cm fresh ginger, cut into matchsticks2 tbsp reduced-salt soy sauceJuice and zest of 1 lime1 tbsp white wine vinegar
Method
Pre-heat the oven to 200C
Start by mixing together the reduced salt soy sauce, lime juice, zest and the 1 tbsp of white wine
Now place each fillet in the centre of a large square of doubled up foil. On top of each fish, place the pak choi, spring onions, chilli and ginger and then pull the sides of the foil up to make a ‘bowl’ for each fillet.
Now spoon the liquid mixture over the fish, dividing it equally between all 4
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)
Serve the parcels on a plate with a small side of rice
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