Honey Soy Ginger Steamed Fish Parcels with Steamed Rice

Honey Soy Ginger Steamed Fish Parcels with Steamed Rice

Ready in 40 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 21, 2019.


Steamed Rice

  • 2 cups jasmine rice
  • 3 cups boiling water

Fish Parcels

  • 4 squares of baking paper or foil
  • 1 spring onion
  • 1 carrot
  • 1 broccoli
  • 1 pack market fish
  • ½ pack baby spinach
  • 1 pack honey soy ginger sauce

To Serve

  • 2 Tbsp sweet chilli sauce
  • 1 bunch coriander
  • 1 pack sesame seeds

Have Handy

  • pepper
  • salt


  1. Cook rice Preheat oven to 200oC. Bring a full kettle to the boil. Combine rice, boiling water and a pinch of salt in a medium pot and bring to the boil with a lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep parcels Cut 4 large squares of baking paper or foil (about 30x30cm). Thinly slice spring onion; grate carrot; cut broccoli into small florets. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half.
  3. Make parcels Lay baking paper/foil squares on a flat surface. Divide spinach evenly between squares, placing in a small mound in the centre. Top spinach with fish, season with salt then top with spring onions, carrot and broccoli. Spoon honey soy ginger sauce over fish and vegetables.
  4. Cook fish Wrap paper/foil up into parcels by pulling two sides up and rolling together downwards. Twist each end of the parcel tightly, ensuring sauce does not leak out. Place onto an oven tray and bake for 18-20 minutes, until fish is just cooked through and vegetables are still crunchy
  5. Serve fish parcels with rice on the side. Top with sweet chilli sauce, coriander and sesame seeds.

Nutritional Information

Energy 2131 kj
509 kcal
Protein 40.7g
Carbohydrate 61.4g
Fat 10.0g