Ingredients
- 1/2 cup dry jasmine rice
- 500 grams snapper, boneless skinless white fish fillets (4 x 125g fillets)
- 1 bunch broccolini, trimmed
- 1 bunch bok choy, quartered lengthways
- 2 green spring onions, finely sliced diagonally
- 1/2 cup coriander leaves
- GINGER SOY DRESSING:-
- 1/4 cup soy sauce, or gluten-free variety
- 2 tablespoons lemon juice
- 1 tablespoon fish sauce
- 2 teaspoons honey
- 2 cloves garlic, minced
- 2 teaspoons ginger, fresh and finely grated
- 1 medium red chilli, deseeded and finely chopped
How to Make
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Step 1: Cook rice in a large pan of boiling, salted water until tender and then drain.
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Step 2: Meanwhile, make dressing - combine all ingredients in a jug and mix well.
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Step 3: 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.
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Step 4: 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.
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Step 5: Cook in a hot oven (200C) for about 10 minutes, or until fish is cooked through.
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Step 6: Meanwhile, boil, steam or microwave broccolini and bok choy until tender.
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Step 7: 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.
We hope you enjoy this recipe!
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