Steamed Fish & Pak Choi Parcels
This delightful recipe combines tender white fish fillets with a flavorful mix of pak choi, spring onions, red chilli, and fresh ginger. Encased in foil parcels and baked to perfection, the fish steams to tender perfection, while infusing all the vibrant flavors. Finished with a drizzle of sesame oil, this dish is an easy and delicious way to enjoy a delightful seafood meal. Serve with a side of fluffy rice for a satisfying dining experience.
— Constant Cookbook
Ingredients
- 4 plaice , haddock or other MSC-certified white fish fillets
- 2 pak choi , thickly sliced
- 4 spring onions , shredded
- 1 red chilli , thinly sliced
- 3cm ginger , cut into matchsticks
- 2 tbsp reduced-salt soy sauce
- juice 1 lime
- 1 tsp sesame oil
Instructions
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 124 calories
- Fat Content: 3 grams fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.31 milligram of sodium
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