Steamed fish parcels with ginger, spring onions and pak choi

Steamed fish parcels with ginger, spring onions and pak choi

So healthy and delicious that just looking at this picture will be doing you good, and they’re quick and easy to make – the hardest bit is finely chopping the veg.

Prep time:

Cooking time:

Total time:

Serves: 4

Goat's cheese mousse:
4 white fish fillets

2 tbsp soy sauce

juice of 1 tsp lime

1 tsp sugar, crushed

1-2 heads pak choi, thinly sliced

1 cube (approx. 2cm) ginger, cut into tiny matchsticks

1-2 chilli peppers

4 spring onions, finely chopped

  1. Set aside 4 large pieces of cooking foil – big enough to wrap the fish and vegetables into a tight parcel (so the steam won’t escape).
  2. Mix the lime juice, soy sauce and sugar together.
  3. Place most of the pak choi and half the spring onions on the bottom of the foil, top with fish. Pour on the soy sauce mixture and top with remaining pak choi, spring onions, ginger and chillies and then seal up the foil to make 4 parcels.
  4. Place on a baking tray/shallow dish and bake in a medium oven for 15-20 minutes. Serve with rice or noodles.

For more info. on the practical gardening courses that Jo runs from her home in Woodchurch, visit www.hornbrookmanor.co.uk or call 01233 861149.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Baking & Deserts

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