Honey Soy Ginger Steamed Fish Parcels with Steamed Rice

Steps

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.