Chinese Fish Parcels

A simple, healthy and aromatic fish dish.

It is a myth that cooking fish is difficult. It is quick, simple and often easier than cooking meat. This recipe highlights all these attributes.

The parcels can be prepared well in advance and cooked as required, making this a perfect dish to prepare in advance with a short cooking time.

Ingredients

Preparation: 15 mins  Cooking: 10 mins*  Serves: 2

300 gm (10 oz) white fish fillets

1 carrots, peeled

1 leek or 2 spring onions**

1 stick celery

ginger, 1 large knob

½ chilli, deseeded 

2 tsp tamari sauce

2 tsp sesame oil

½ tsp black pepper, cracked

Method

PREHEAT the oven to 220C/425F/ Gas Mark 7 (if cooking immediately).

REMOVE any bones from the fish fillets.

CUT carrot, celery and leek into matchstick sized lengths.

PEEL ginger (use a  potato peeler or rub the surface with the back of a knife or spoon). Slice into fine matchsticks.

CHOP finely the deseeded chilli.

CUT 2 pieces of foil or greaseproof paper 25cm square (10 inch sq). 

PLATE ¼ vegetables on each piece foil.

TOP with the fish fillet and add the remaining vegetables, ginger and chilli.

SPRINKLE with the tamari sauce, sesame oil and black pepper.

FOLD two edges of the foil together, bring up the other two ends and rumple the foil together to create an airtight parcel (looks like the back of an envelope with the edges crumbled together rather than glued flat).

PLACE parcels on baking tray and bake 10-15 minutes (or store in refrigerator for later use)

Serve

Immediately

To benefit from the aroma of this dish serve closed parcels on the plate, decorating with spring of dill or parsley. This enables each guest to enjoy the immediate fragrance of this dish immediately before they eat.

Serve with rice (ginger rice is particularly good) or noodles

Notes

*the oven (or other heat source) must be hot to ensure the vegetables are cooked in the fragrant juices.

** for a low FODMAP diet use the green portion of spring onion.