Honey Soy Ginger Steamed Fish Parcels with Steamed Rice

Honey Soy Ginger Steamed Fish Parcels with Steamed Rice

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, January 8, 2017.
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A Christmas cracker of fish!

Ingredients

FISH AND VEGETABLE PARCELS

  • 4–5 large squares of baking paper or foil, measuring about 30x30cm
  • 1 handful baby spinach leaves
  • 450g fish fillets
  • 2 spring onions, finely sliced (optional, adults)
  • 2 carrots, peeled and cut into thin matchsticks or grated
  • 1 head broccoli, stalk and florets roughly diced

STEAMED RICE

  • 1½ cups jasmine rice
  • 2¼ cups water

HONEY SOY GINGER SAUCE

  • 2 teaspoons finely grated ginger
  • ¼ cup GF soy sauce
  • 2 tablespoons runny honey
  • 2 teaspoons sesame oil
  • Zest and juice of 1 lemon
  • ½–1 tablespoon GF sweet chilli sauce (optional, adults)

TO SERVE

  • 3 tablespoons roughly chopped coriander leaves and stalks (optional, adults)
  • 35g GF chopped, roasted peanuts and sesame seeds

Steps

  1. oven to 200°C. Set aside an oven tray
  2. Lay baking paper/foil squares on a flat surface. Divide spinach evenly between squares, placing in a small mound in the centre. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half.
  3. 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 during cooking.
  4. Top spinach with fish, season with salt then top with spring onions (if using), 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.
  5. Wrap paper/foil up 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. Place onto oven tray and bake for 18–20 minutes, until fish is just cooked through and vegetables are still crunchy.
  6. Spoon ¾ cup steamed rice per person onto each plate, along with a fish parcel. Open parcels (be careful of hot steam), drizzle over remaining sauce and garnish with coriander (if using), peanuts and sesame seeds.

Nutritional Information

Energy 1704 kj
407 kcal
Protein 29.6g
Carbohydrate 53.4g
Fat 7.5g