Asian-style fish parcels
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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!
Ingredients
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
Lime
1 medium, cut into wedges, to serve
Instructions
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.
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