Honey Soy Ginger Steamed Fish and Vegetable Parcels with Rice

Honey Soy Ginger Steamed Fish and Vegetable Parcels with Rice

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 18, 2015.

Honey soy ginger steamed fish and vegetable parcels with lemon juice, spinach, carrot and broccoli, served with rice and topped with peanuts and sesame seeds.


Ingredients

RICE

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups water

FISH AND VEGETABLE PARCELS

  • 4-5 large squares of baking paper or tinfoil (about 30x30cm)
  • 50 g baby spinach leaves
  • 450 g fish fillets
  • 2 carrots, peeled and cut into thin matchsticks or grated
  • 1 head broccoli, stalk and florets roughly diced 2cm

HONEY SOY GINGER SAUCE

  • 2 teapsoons finely grated ginger
  • 1/4 cup soy sauce
  • 2 tablespoons runny honey
  • 2 teapsoons sesame oil
  • Zest and juice of 1 lemon
  • 1/2 - 1 tablespoon sweet chilli sauce (optional, adults)

TO SERVE

  • 1/4 cup coriander leaves (optional, adults)
  • 1/3 cup chopped peanuts and sesame seeds

Steps

  1. oven to 200°C.
  2. Combine rice, water and a pinch of salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to simmer for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  3. Lay baking paper/tinfoil squares on a flat surface. Divide spinach leaves evenly between squares, placing in a small mound in the centre. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Lay fish on top of spinach and sprinkle with salt. Top with carrots and broccoli. In a small bowl, mix all honey soy ginger sauce ingredients together. Spoon half the sauce over fish, dividing equally, and set the remainder aside. Wrap paper/tinfoil into parcels by pulling 2 sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring sauce does not leak out. It should look like a Christmas cracker. Place onto an oven tray and bake for 18–20 minutes or until fish is just cooked through and vegetables are still crunchy.
  4. Spoon ¾ cup cooked rice per person onto each plate. Open parcels (be careful of hot steam), drizzle over remaining sauce and garnish with coriander (if using), peanuts and sesame seeds.

Nutritional Information

Energy 1708 kj
408 kcal
Protein 26.8g
Carbohydrate 54.1g
Fat 7.8g