A deep dish filled with a ginger & soy sea bass parcel with cutlery alongside

Ginger & soy sea bass parcels

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(8 ratings)

Prep: 30 mins Cook: 15 mins


Serves 4

Give seabass an Asian makeover by cooking it in a parcel with pak choi, ginger, spring onion, chilli and soy. It makes a tasty, low-calorie midweek meal

Nutrition and extra info

Nutrition: Per serving

  • kcal341
  • fat15g
  • saturates3g
  • carbs9g
  • sugars8g
  • fibre4g
  • protein33g
  • salt3.8g
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  • 100ml shaohsing rice wine or dry sherry
  • 100ml light soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 small bunch of spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic cloves, finely chopped
  • thumb-sized piece fresh ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 sea bass fillets, scaled (about 100g each)
  • 3 pak choi, each quartered
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…

  • 1 large carrot, shredded into fine strips



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 red chillies, 4 spring onions, and thumb-sized piece ginger, cut into fine strips, to serve


  1. In a jug, mix together the wine or sherry with the soy, spring onions, garlic and ginger, then set aside. Lightly score the skin of each sea bass fillet a couple of times.

  2. Lay a square of foil on your work surface with a square of baking parchment the same size on top. Put 3 pak choi quarters just off centre of the paper and top with a quarter of the shredded carrot followed by a sea bass fillet, skin-side up. Spoon over a quarter of the ginger, onion and garlic mixture (don’t add the rice wine and soy mixture yet). Fold over the parcel so it becomes a triangle, then, from left to right, begin to seal it by scrunching the edges together. Continue all the way around until there is just a little hole at the end. Pour a quarter of the soy mix through the hole. Scrunch the remaining bit to seal and place on a baking tray. Repeat until all the fish are wrapped, sauced and sealed. Can be prepared a day ahead and chilled.

  3. Heat oven to 200C/180C fan/gas 6 and cook the fish on the tray for 15 mins. Remove from the oven and divide the parcels between four warmed plates. Let your guests open them up themselves so they get a hit of aromatic steam before they tuck in. Pass around some chilli, spring onion and ginger strips to sprinkle over.

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Comments, questions and tips

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15th May, 2019
Lot of faff for not much reward. Pak Choi stuck to the paper and fish still raw after 15 mins. Better off just stir frying it all!
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