- 4 plaice, haddock or other MSC-certified white fish fillets
- 2 pak choi, thickly sliced
This member of the cabbage family has a number of different names, including bok choy, horse…
- 4 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 red chilli, thinly sliced
- 3cm ginger, cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tbsp reduced-salt soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- juice 1 lime
The same shape, but smaller than…
- 1 tsp sesame oil
Heat oven to 200C/180C fan/gas 6. Place each fillet in the centre of a large square of foil. Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil.
Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.
Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of sesame oil. Serve with rice.