Photo of Asian-style fish parcels by WW

Asian-style fish parcels

Points® value
Total Time
25 min
10 min
15 min
Cooking the cod in baking paper seals in the moisture, resulting in beautifully flaky fish and tender veg. Plus, there’s less washing up to deal with!


Pak Choi

200 g, halved

Cod, raw

4 fillet(s), medium

Soy Sauce

1 tablespoon(s)

Sweet Chilli Sauce

2 tablespoon(s)

Root Ginger

2 inch slice(s), half grated and half thinly sliced

Spring Onions

3 medium, trimmed and finely sliced

Chilli, green or red

1 individual, small, deseeded and finely sliced

White rice, microwaveable

2 pouch(es), basmati

Lime Juice, Fresh

15 ml


1 medium, cut into wedges, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Cut four 60x30cm rectangles out of baking paper and another four out of kitchen foil. Arrange the foil rectangles on a baking tray and layer the paper rectangles on top.
  2. Divide half of the pak choi between each parcel then top with a fish fillet. In a small bowl, whisk together the soy sauce, sweet chilli and grated ginger to make a sauce. Pour the sauce over the fish, then top with the spring onions, sliced ginger and chilli. Scrunch the edges of the parcels together, to enclose tightly then bake for 12-15 minutes, or until the fish is cooked through.
  3. Meanwhile, cook the rice to pack instructions, then stir through the lime juice. Serve the fish and rice with any cooking juices spooned over the top and the lime wedges on the side.


Looking for a lighter meal? Swap the basmati rice for cauliflower 'rice'.