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Photo of Oven-steamed fish with Asian dressing by WW

Oven-steamed fish with Asian dressing

6 - 8
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
Wrap fish, herbs and soy in oven paper to make handy parcels that seal in the flavour and cook your fillets to perfection


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


2 bunch(es), (gai lan, Chinese broccoli), cut into 10cm pieces


2 bunch(es), halved

Fresh coriander

¼ cup(s), leaves

White boiled rice

2 cup(s), Jasmine, to serve


1 medium, cut into wedges, to serve


  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.


You can use any firm white fish fillets, such as snapper, blue-eye trevalla or ling.