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Chilli and ginger fish with bok choy
Chilli and ginger fish with bok choy
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Enhance fish flavor and keep it moist by baking in parcels with spices.
Ingredients:
  • Olive oil, for greasing
  • 2 (300g each) firm white fish fillets (like silver warehou or sea perch), halved
  • 3 green shallots, trimmed, cut into long thin strips
  • 2.5cm piece fresh ginger, peeled, cut into matchsticks
  • 1 fresh red birdseye chilli, thinly sliced
  • 125.00 ml fresh coriander leaves
  • 42.00 gm soy sauce
  • 315g (1 1/2 cups) jasmine rice
  • 1 bunch baby bok choy, stems trimmed, washed
  • Lime wedges, to serve
Instructions:
  • Preheat the oven to 180°C and cut four 30cm long pieces of non-stick baking paper or foil. Lightly brush with oil to grease.
  • Place a piece of fish in the center of each piece of baking paper or foil. Sprinkle green shallots, ginger, chili, and half of the coriander leaves over the fish. Pour the soy sauce and lime juice mixture over each piece of fish. Fold the sides of the paper to seal the flavors (be mindful not to spill any liquid). Bake the parcels on a tray in a preheated oven for 10-12 minutes or until the fish is tender and flakes easily with a fork.
  • Prepare fluffy, perfectly cooked rice according to packet instructions.
  • 1. Bring a large pot of salted water to a boil. Add bok choy and cook until it just wilts, about 1 minute. Drain and divide among plates. Top with fish, coriander, lime wedges, and serve with rice.

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