Honey Soy Ginger Fish Parcels with Steamed Rice

Honey Soy Ginger Fish Parcels with Steamed Rice

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, December 31, 2017.
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Your fish parcel should look like a Christmas cracker once rolled.

Ingredients

Fish and Vegetable Parcels

  • 4-5 squares of baking paper or foil (measuring about 30x30cm)
  • 1/3 bag baby spinach
  • 450g fish fillets
  • 2 spring onions, thinly sliced (optional, adults)
  • 2 carrots, cut into thin matchsticks or grated
  • 1 broccoli, stalk and florets roughly diced 2cm

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 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)
  • 1/3 cup chopped roasted peanuts and sesame seeds

Steps

  1. Preheat oven to 200°C. Set aside an oven tray. Prepare your vegetables. 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, remove any remaining scales or bones and cut any larger fillets in half.
  2. Combine rice, water and a pinch of salt in a medium 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.
  3. 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 the fish, dividing equally and set remainder aside.
  4. 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.
  5. To serve, spoon ¾ cup steamed 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), roasted peanuts and sesame seeds.

Nutritional Information

Energy 1815 kj
434 kcal
Protein 29.6g
Carbohydrate 53.4g
Fat 10.5g