Steamed fish & pak choi parcels
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Steamed fish & pak choi parcels

By Silvana Franco

Just add steamed rice for a flavour-packed, low-calorie meal

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 124
  • fat 3g
  • saturates 0g
  • carbs 2g
  • sugars 2g
  • fibre 1g
  • protein 22g
  • salt 1.31g

Ingredients

  • 4 plaice, haddock or other MSC-certified white fish fillets
  • 2 pak choi, thickly sliced
  • 4 spring onions, shredded
  • 1 red chilli, thinly sliced
  • 3cm ginger, cut into matchsticks
  • 2 tbsp reduced-salt soy sauce
  • juice 1 lime
  • 1 tsp sesame oil

Method

  1. Heat oven to 200C/180C fan/gas 6. Place each fillet in the centre of a large square of foil. Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil.

  2. Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.

  3. Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of sesame oil. Serve with rice.

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