Steamed Fish Parcels With Orange & Ginger
Recipe: #24639
August 09, 2016
"From one of our national supermarkets monthly magazine."
Ingredients
Nutritional
- Serving Size: 1 (281.4 g)
- Calories 312.8
- Total Fat - 6.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 102.3 mg
- Sodium - 1288.5 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 2 g
- Sugars - 2 g
- Protein - 51 g
- Calcium - 77.9 mg
- Iron - 2.1 mg
- Vitamin C - 5.3 mg
- Thiamin - 3.7 mg
Step by Step Method
Step 1
Preheat oven to 200C.
Step 2
Combine veggie nudie, soy sauce and garlic in a small bowl.
Step 3
Place four 30cm squares of baking paper on a work surface and divide the buk choy among the four squares and top with half the red and yellow capsicum, then place fish on top and then top with the remaining capsicum and ginger and drizzle with the juice mixture.
Step 4
Bring 2 opposite sides of the paper into the centre and fold over twice to seal.
Step 5
Roll up the ends to enclose the fish and place the parcels on a baking tray and bake for 15 minutes or until fish is just cooked through.
Step 6
Set the parcels aside for 2 minutes to cool slightly and then open fish parcels and sprinkle with spring onion and chilli and serve with rice.
Tips
No special items needed.