Steamed fish & pak choi parcels

Steamed fish & pak choi parcels

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Just add steamed rice for a flavour-packed, low-calorie meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
124
protein
22g
carbs
2g
fat
3g
saturates
0g
fibre
1g
sugar
2g
salt
1.31g

Ingredients

  • 4 plaice, haddock or other MSC-certified white fish fillets
  • 2 pak choi, thickly sliced
  • 4 spring onions, shredded
  • 1 red chilli, thinly sliced
  • 3cm ginger, cut into matchsticks
  • 2 tbsp reduced-salt soy sauce
  • juice 1 lime
  • 1 tsp sesame oil

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, March 2011

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Comments

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lyndene's picture
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Absolutely delicious! I use sea bass fillets. Am cooking this again tonight and will be serving it with Jamie Olivers' lemon rice recipe. Think I've gone to heaven....................

k8d6's picture

Thanks for the tip lyndene; I did it with Jamie Oliver's lemon rice on your advice and it went really well. A very light and fresh dish

paulandkerrie's picture
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very tasty and the pak choi really helps to give it an extra dimension.

Frantic Flapjack's picture
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This may be healthy but it was also bland and tasteless. Won't be making again.

vfirby's picture

Very nice and tasty would make it again.

sherlock19780's picture
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Made this last night for dinner and whilst it was perfectly nice, it didnt turn out as dark as in the picture and so was quite bland looking against the rice. May try again but might tweak the recipe slightly next time.

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