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Ginger & soy sea bass parcels

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

Ginger & soy sea bass parcels

Name: Ginger & soy sea bass parcels
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 100ml shaohsing rice wine or dry sherry; 100ml light soy sauce; 1 small bunch of spring onions finely sliced; 2 garlic cloves finely chopped; thumb-sized piece fresh ginger finely chopped; 4 sea bass fillets, scaled (about 100g each); 3 pak choi each quartered; 1 large carrot shredded into fine strips; 2 red chillies 4 spring onions, and thumb-sized piece ginger, cut into fine strips, to serve

John Torode

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Serves 4

Easy

Prep: 30 mins

Cook: 15 mins

A star rating of 4 out of 5.16 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

100ml shaohsing rice wine

or dry sherry
100ml light soy sauce
1 small bunch of spring onions

finely sliced
2 garlic cloves

finely chopped
thumb-sized piece fresh ginger

finely chopped
4 sea bass

fillets, scaled (about 100g each)
3 pak choi

each quartered
1 large carrot

shredded into fine strips
2 red chillies

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

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Nutrition: Per serving

kcal341

low
fat15g
saturates3g
carbs9g
sugars8g
fibre4g
protein33g
salt3.8g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2017

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A star rating of 4 out of 5.16 ratings

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