Steamed fish parcel with jasmine rice and snow peas

Cooking Fish Steamed fish parcel with jasmine rice and snow peas

Capture all the flavour with these delicious fish parcels, served with steamed jasmine rice and crunchy snow peas.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 200C. Place four 30cm pieces of baking paper on a clean work surface.
  2. Combine sweet chilli sauce, soy sauce, lime juice, garlic and ginger in a jug. Divide the bok choy among the sheets of baking paper. Top each with a piece of ocean trout. Season with salt and pepper. Top with spring onion, coriander and chilli. Bring the 2 long sides of the paper together and fold over twice. Fold the ends over to enclose the filling. Place parcels on a large baking tray and bake for 10-12 mins or until the trout flakes when tested with a fork.
  3. Divide steamed jasmine rice and snow peas among serving plates. Top with the trout and drizzle over the sauce to serve.

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1/4 cup sweet chilli sauce
1 tbsp soy sauce
2 tbsp lime juice
1 clove garlic, crushed
1 tsp finely grated ginger
1 bunch bok choy, trimmed, leaves separated, halved
4 x 180g Coles Deli Frozen Ocean Trout Fillets, thawed, skin removed
2 spring onions, finely sliced diagonally
1/2 cup coriander leaves
1/2 red chilli, thinly sliced
Steamed jasmine rice, to serve
Steamed snow peas, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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