Asian Steamed Fish & Vegetable Parcels with Rice

Steps

1. Preheat oven to 200oC. 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 cook for 12 minutes. Turn off heat and leave to steam, still covered, a further 8 minutes. Do not lift lid during cooking.
2. Place baking paper/foil squares on the bench. 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. Lay on top of spinach and season with salt.
3. Cut carrots into thin matchsticks or grate and roughly chop broccoli florrets and stalk 2cm. Cover fish with vegetables.
4. Mix all sauce ingredients together. Set half the sauce aside and spoon the remainder over veggies and fish, dividing equally.
5. Wrap paper/oil up into parcels by pulling 2 sides up and rolling together downwards towards the fish. Twist each end tightly, ensuring sauce does not leak out. It should look like a Christmas cracker. Place on a baking tray and bake for 18-20 minutes or until fish is just cooked and vegetables are still crunchy.
6. To serve, spoon ¾ cup of cooked rice onto each plate and place a fish parcel beside it. Open up fish parcels (be careful of hot steam), drizzle over remaining sauce and garnish with coriander, peanuts and sesame seeds.