Oven-steamed fish with Asian dressing
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Wrap fish, herbs and soy in oven paper to make handy parcels that seal in the flavour and cook your fillets to perfection
Ingredients
Snapper, raw
500 g, (4x125 fillets)
Fresh ginger
30 g, thinly sliced
Fresh red chilli
2 whole, thinly sliced
Green shallot(s)
5 individual, thinly sliced
Soy sauce
¼ cup(s), (60ml)
Sesame oil
1 tbs
Broccolini
2 bunch(es), (gai lan, Chinese broccoli), cut into 10cm pieces
Broccolini
2 bunch(es), halved
Fresh coriander
¼ cup(s), leaves
Cooked white rice
2 cup(s), Jasmine, to serve
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Cut four 20cm-long pieces of baking paper. Place 1 fish fillet in the centre of each piece of paper. Top with ginger, chilli and shallots and drizzle with soy sauce. Fold paper to enclose filling and make a parcel. Tie with kitchen string and place on a baking tray. Bake for 20–25 minutes or until fish is cooked through.
2
Meanwhile, heat a wok over high heat. Add oil and heat for 5 seconds. Stir-fry gai lan and broccolini for 3–4 minutes or until tender.
3
Place fish parcels on plates. Carefully open paper and sprinkle fish with coriander. Serve with vegetables, rice and lime wedges.
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