Steamed Fish Parcels With Orange & Ginger

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From one of our national supermarkets monthly magazine."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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