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Steamed Fish Parcels With Orange & Ginger

Created by ImPat on August 9, 2016

4 fillets (600 grams) snapper fish (any firm white fish fillets, 150 grams each fillet))
Fresh gingerroot (4 cm piece, cut into matchsticks)
2 spring onions, thinly sliced
1 red chilli, thinly sliced (long chilli)
Steamed jasmine rice, to serve

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.