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Photo of Asian fish parcels by WW

Asian fish parcels

Total Time
40 min
20 min
20 min
There’s no better way to infuse flavour into fish than by cooking it in a parcel. Simply drizzle the fillets in sauce, wrap in foil and bake


Soy sauce

2 tbs

Sweet chilli sauce

2 tbs

Snapper, raw

700 g, (4 x 175g fillets)


2 clove(s), thinly sliced

Green shallot(s)

4 individual, thinly sliced

Kaffir lime leaves

2 individual, torn

Chinese broccoli (gai lan)

1 bunch(es)

Sesame oil

2 tsp

Button squash

4 individual, (large), thickly sliced

Sugar snap peas

125 g

Cooked white rice

2 cup(s), (Jasmine), to serve


  1. Preheat oven to 200°C or 180°C fan-forced. Combine soy and chilli sauces in a small bowl. Lay four 30cm squares of foil on a flat surface. Place a piece of fish on each square and top with garlic, shallots and lime leaves.
  2. Fold foil around fish (leaving open at the top) and drizzle with the sauce mixture. Gather foil together and fold to enclose filling. Place parcels on a baking tray and bake for 20 minutes or until fish is cooked to your liking.
  3. Meanwhile, cut gai lan stems into 4–5cm lengths and coarsely chop the leaves. Heat a wok over high heat. Add the oil and heat for 5 seconds. Stir-fry gai lan stems, squash and sugar snap peas for 2–3 minutes or until just tender. Add gai lan leaves and stir-fry for 1 minute or until wilted.
  4. Spoon rice onto serving plates and top with stir-fried vegetables. Unwrap fish parcels and use tongs to place fish on top of vegetables. Drizzle fish with juices from parcels and sprinkle with extra shallots. Serve with a lime wedge.


TIPS: Kaffir lime leaves are sold in punnets in the fresh produce section of most supermarkets. If unavailable you can substitute 1 strip of fresh lime rind for each leaf.You can use any firm white fish, such as barramundi, ling or snapper, instead of blue-eye trevalla.