Steamed Fish Parcels with Orange and Ginger

You will love the delicate Asian flavour of our Simple Steamed Fish Parcels.

Steamed Fish Parcels with Orange on wooden board

Minimal preparation is needed for our Simple Steamed Fish Parcels. Serve them with some steamed rice for a healthy light meal.

Serves: Two
Time: 15-20 minutes

Ingredients

  • 1/4 orange juice
  • 1/2 tablespoon soy sauce
  • 1 garlic clove, crushed
  • 1 bunch bok choy, trimmed, leaves separated and halved
  • 1 small red or yellow capsicum (or 1/2 of each for extra colour), sliced thin
  • 2 x 150g white fish fillets
  • 3cm piece of ginger, cut into matchsticks
  • 1 spring onion, sliced
  • 1/2 long red chilli, thinly sliced (seeds removed, if you want less heat)
  • Steamed jasmine rice to serve


Method

Preheat your oven to 200 degrees Celsius. In a small bowl, combine orange juice, soy sauce and garlic. Place 2, 30cm squares of baking paper onto your work surface. Divide bok choy and place onto the squares. Divide half of the capsicum and place on top of the bok choy. Now place the placing the fish on top and then the remaining capsicum and fresh ginger. Drizzle the orange juice mixture over the stack. To make the parcel: carefully bring two opposite sides of the baking paper together and fold over twice to seal. Roll up each end to completely enclose the fish. Place parcels onto a baking tray and cook for about 15 minutes, until cooked through. Remove parcels from the oven and allow to cool for a few minutes. Open parcels, all the while taking care to avoid the burning steam! Sprinkle with spring onion and chilli.

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    COMMENTS

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    Eclair
    21st Feb 2017
    2:15pm
    If you want simple, easy, steamed fish, especially if cooking for one, just use the microwave. Rinse the fish, put it on the serving plate, cover it with a wet paper towel. Tuck the towel around the fish so it is completely enclosed. Cook on 60 or 70 per cent power. Time will depend on size of fish but usually 1-2 minutes. Check regularly rather than overcook. Works for me with smoked cod and salmon cutlets. Of course you can always sit it on a few slices of lemon or sprig of dill. So nice not to heat up the kitchen in summer.
    Aussie
    21st Feb 2017
    2:51pm
    True ???? ... I will try thanks ...... if does not work you own me a nice fish ..... he he thanks
    saintagnes
    21st Feb 2017
    6:53pm
    It does not look very appetising!
    Colours
    23rd Feb 2017
    2:14pm
    Please stop putting in headlines like "we all know we need to eat more fish". I know nothing of the sort. All I know is that every fish pulled out of the water dies in agony from decompression or suffocation. I would no more eat a fish than a dog.


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