Sweet Chilli Fish Parcels

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Cook Time
Ready In

Recipe: #15676

November 06, 2014

"I love doing food as parcels as I feel it really locks in the flavours and this one looked inviting in Recipes+ DIY - use salmon instead of white fish (which would be my preference)"

Original is 4 servings


  • Serving Size: 1 (310.4 g)
  • Calories 430.1
  • Total Fat - 16.7 g
  • Saturated Fat - 4 g
  • Cholesterol - 102 mg
  • Sodium - 904.4 mg
  • Total Carbohydrate - 33.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3.5 g
  • Protein - 33.6 g
  • Calcium - 82.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 180C (160C fan forced).

Step 2

Tear off 4 pieces of foil about 40cm long and place on a flat work surface and top each piece with a piece of baking paper.

Step 3

Combine chilli sauce, oyster sauce and sesame oil in a small jug.

Step 4

At centre of each piece of paper, place a quarter of the Bok Choy, carrot and capsicum and top with the fish and then drizzle with sauce mixture and then top with the ginger and fold to make a parcel.

Step 5

Place seam side down on a baking tray and bake for 20 to 25 minutes or until cooked (fish will flake when tested with a fork).

Step 6

Place rice in a medium saucepan and wash under cold water until water runs clear and drain.

Step 7

Add coconut milk and 1 1/2 cups of water and cover with a tight fitting lid and bring to the boil, reduce hat and cook rice for 10 to 12 minutes or until liquid is almost absorbed.

Step 8

Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).

Step 9

Fluff with a fork to separate grains.

Step 10

Remove fish from parcels and serve with rice and top with coriander.


  • Aluminium foil
  • Baking paper

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