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Photo of Asian salmon parcels with ginger Brussels sprouts by WW

Asian salmon parcels with ginger Brussels sprouts

Points® value
Total Time
30 min
15 min
15 min
Cooking fish in individual parcels ensures you lock in all the amazing flavour.


Skinless salmon

500 g, (4x125g) fillets


1 medium, finely shredded

Green shallot(s)

2 individual, thinly sliced

Fresh red chilli

1 whole, thinly sliced

Fresh ginger

2 tbs, peeled, finely shredded (6cm piece)

Soy sauce

2 tbs

Sesame oil

2 tsp

Brussels sprouts

500 g, coarsely shredded

Red capsicum

1 medium, thinly sliced

Yellow capsicum

1 medium, thinly sliced


  1. Preheat oven to 200°C. Cut out four 30cm circles of baking paper. Place a piece of fish onto one half of each piece of paper. Top with carrot, shallot, chilli and half the ginger. Drizzle with half the soy sauce and oil. Fold paper over top of fish and crimp the edges together in a folding pattern to seal. Place parcels on a large baking tray. Bake for 10-12 minutes or until fish is cooked through.
  2. Meanwhile, heat remaining oil in a large non-stick wok over medium-high heat. Stir-fry brussels sprout, capsicum and remaining ginger for 5-6 minutes or until softened. Add remaining soy sauce and toss to combine.
  3. Serve fish parcels with vegetables.


SERVING SUGGESTION: Lime wedges, fresh coriander sprigs and cooked brown rice. VARIATION: Swap salmon for firm white fish fillets.