Baked Ginger Soy Fish
January 14, 2020
Categories: Dinner, Lunch, Main Dish, Fish, Snapper, Rice, White Rice, Vegetables, Asian, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Boil, Microwave, Oven Bake, Steam, Stove Top, Diabetic, Fat Free, Gluten-Free, High Fiber, High Protein, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Non-Dairy, Sugar-Free more
"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Baked Ginger Soy Fish With Asian Greens."
- Serving Size: 1 (204.7 g)
- Calories 225.4
- Total Fat - 5.4 g
- Saturated Fat - 1.6 g
- Cholesterol - 53.3 mg
- Sodium - 1662.4 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 0.8 g
- Sugars - 1.3 g
- Protein - 31.1 g
- Calcium - 65.9 mg
- Iron - 1.3 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Cook rice in a large pan of boiling, salted water until tender and then drain.
Meanwhile, make dressing - combine all ingredients in a jug and mix well.
Place four large sheets of foil onto a bench and top each with a large sheet of baking paper and place the fish in the centre of paper and spoon over dressing.
Bring long sides of foil and baking paper up to meet in the centre and fold over a few times to seal and then fold in ends and tuck under parcel and then place on an oven tray.
Cook in a hot oven (200C) for about 10 minutes, or until fish is cooked through.
Meanwhile, boil, steam or microwave broccolini and bok choy until tender.
To serve, open parcels carefully, allowing steam to escape and then transfer fish and juices to plates and top with combined onions and coriander and serve with rice and greens.
Tips & Variations
No special items needed.