This is really healthy and low-fat which is just what we like during the week. Serve with some steamed rice.
Steamed fish & pak choi parcels – to serve 4
- 4 plaice, haddock or other white fish fillets
- 2 pak choi, thickly sliced
- 4 scallions, shredded
- 1 red chilli, thinly sliced
- 3cm ginger, cut into matchsticks
- 2 tbsp reduced-salt soy sauce
- juice 1 lime
- 1 tsp sesame oil
Heat oven to 200C/180C fan/gas 6.
Put each fish fillet in the centre of a large piece of tinfoil. Top with the pak choi, scallions, chilli and ginger. Pull up the edges of the foil to make a dish to catch the sauce.
Mix the soy sauce, lime juice and 1 tbsp water and spoon over the fish. Carefully crimp the foil to enclose the fish making sure there are no gaps for the steam to escape.
Put the parcels on a baking tray and bake for 10-15 minutes or until the fish is cooked (depends how big your fillets are). Drizzle over a few drops of sesame oil before serving but go easy or you will overpower the delicate flavours.
Wine Suggestion: light and delicate with aromatic overtones and a little residual sugar instead of bone-dry is the key; try a New Zealand or just-off-dry German Riesling and you’ll have a delightful match.
(Original recipe from BBC Good Food)
This looks delicious. Reminds me of a Fish en papIllote that we used to serve in a restaurant that I worked at.
It looks delicious. We love our fish in parcels, have not had it this way but it sounds and looks so good!
Thanks for posting this recipe! We did it last night and enjoyed every bite of it!
Great!!