Honey Soy Ginger Fish Parcels with Steamed Rice

Steps

1. Preheat oven to 200°C. Set aside an oven tray. Cut 4-5 large squares of baking paper or foil (measuring about 30 x 30cm). Thinly slice spring onion (if using); cut carrots into thin matchsticks (or grate); dice broccoli 2cm; roughly chop coriander leaves and stalks.
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, remove any remaining scales or bones and cut any larger fillets in half. Set aside
3. 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.
4. Top spinach with fish, season with salt then top with spring onions (if using), carrot and broccoli. Finely grate ginger and place in a small bowl, along with all remaining honey soy ginger sauce ingredients. Mix to combine. Spoon half the sauce over fish, dividing equally, and set remainder aside.
5. Wrap paper/foil up into parcels by pulling two 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. To serve, spoon ¾ cup cooked, 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), roasted peanuts and sesame seeds.