Thai Ginger Steamed Fish Parcels with Coconut Rice

Thai Ginger Steamed Fish Parcels with Coconut Rice

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Gluten-Free Bag on Sunday, July 2, 2017.

Fantastic Steamed Fish Parcels.


Ingredients

THAI GINGER STEAMED FISH PARCELS

  • 450g fish fillets
  • 4-5 large squares of baking paper or foil (measuring about 30 x 30cm)
  • 2½ tablespoons GF soy sauce
  • 2½ tablespoons GF soy sauce
  • 2 teaspoons GF mild sweet chilli sauce
  • 1 clove garlic, minced
  • Pinch of chilli flakes (optional, adults)
  • 1 tablespoon finely grated ginger

COCONUT RICE

  • 1½ cups jasmine rice
  • 1 cup coconut milk (shake well before opening
  • 1¼ cups water

VEGGIES

  • 2 baby bok choy
  • 1 carrot
  • 1 teaspoon GF sesame oil (optional)
  • 100g mung bean sprouts
  • ⅓ bag baby spinach leaves
  • 40g GF cashew nut mix

TO SERVE

  • 1 lime
  • 2-3 tablespoons roughly chopped coriander leaves and stalks (optional, adults)

Steps

  1. oven to 200°C. Line an oven tray with baking paper
  2. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Lay baking paper/foil squares on a flat surface. Divide fish into 4 serves and place in centre of each square. In a small bowl, combine all remaining Thai ginger steamed fish parcel ingredients.
  3. Spoon half the sauce evenly over fish and set remainder aside. Wrap paper/foil 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 prepared tray and set aside.
  4. Combine all coconut rice ingredients in a medium pot with a pinch of salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to simmer for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  5. Trim 1cm ends off bok choy, rinse and thinly slice (keeping white and green parts separate); grate carrot; cut lime into wedges. Set all aside. When rice has 10 minutes remaining, bake fish for about 6 minutes, until just cooked through.
  6. While fish cooks, heat sesame oil (if using) or a drizzle of oil in a large wok or fry-pan on high heat. Stir-fry white part of bok choy for 1-2 minutes, until tender. Remove from heat and add remaining bok choy, carrot, mung bean sprouts, spinach and cashew nut mix. Toss until wilted slightly and season.
  7. TO SERVE, spoon ¾ cup coconut rice per person onto each plate with a fish parcel. Open parcels (be careful of hot steam), drizzle over remaining sauce and garnish with coriander (if using). Serve veggies on the side with a lime wedge to squeeze over fish just before eating

Nutritional Information

Energy 1797 kj
429 kcal
Protein 28.6g
Carbohydrate 47.3g
Fat 14.1g