Try Asian fish parcels

This fish is steamed en pa­pil­lote (cooked and served in a wrap­per), which holds in the mois­ture and re­sults in ten­der, tasty fish.

Matamata Chronicle - - Health & Wellbeing -


Serves 4-5

Fish and veg­etable parcels 4-5 large squares of bak­ing pa­per or foil (about 30cm x30cm) 4-5 small hand­fuls baby spinach leaves 600g skin­less, boneless, white fish fil­lets 2 car­rots, peeled, cut into thin match­sticks or grated 1 head broc­coli, stalk and flo­rets roughly diced 2cm 2 spring onions, thinly sliced Honey-soy-gin­ger sauce 2 tea­spoons finely grated gin­ger

cup soy sauce 2 ta­ble­spoons runny honey 2 tea­spoons sesame oil zest and juice of 1 lemon or lime

1 ta­ble­spoon sweet chilli sauce (op­tional) To serve steamed jas­mine rice

cup chopped co­rian­der leaves 2 ta­ble­spoons chopped roasted peanuts 2 ta­ble­spoons toasted sesame seeds

Pre­heat the oven to 200°C. Lay the bak­ing pa­per/foil squares on a flat sur­face. Put a small hand­ful of spinach on each square, plac­ing in a small mound in the cen­tre. Pat the fish dry, re­move any re­main­ing scales or bones and cut any larger fil­lets in half. Place the fish on top of the spinach and sprin­kle with salt.


You can add your favourite sea­sonal veg­eta­bles to this dish – cut them small so they steam nicely.

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