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Categories:
choi white fish soy sauce rice wine ginger clove garlic red chilli fresh coriander scallions lime juice
Viewed: 28 - Published at: 6 years agoIngredients
- 100 grams pak choi (bok choy), sliced
- 600 grams firm white fish fillets, 150g each
- 2 tbsp Vickys Soy-Free Soy Sauce, recipe on my profile
- 1 tsp gluten-free mirin / fermented rice wine
- 1 stick 5cm sized piece of fresh ginger, finely sliced
- 2 clove garlic, finely sliced
- 1 red chilli, finely diced to taste
- 1 small bunch (handful) fresh coriander, chopped
- 1 bunch spring onions / scallions, finely sliced
- 1 squeeze of lime juice
Method
- Preheat the oven to gas 6 / 200C / 400F
- Cut a large rectangular piece of foil, twice the size of your baking tray
- Scatter the pak choi on the foil and place the fish fillets on top
- Spoon the 'soy' sauce and mirin over the top then scatter over the ginger, garlic and chilli
- Fold the foil over to make an envelope and roll up the 3 open sides to seal everything in
- Bake for 20 minutes
- To serve, tear open the envelope in the middle and fold the foil back.
- Squeeze some lime juice in and spoon the juices over the fish, then toss in the coriander and spring onions and let everyone help themselves
- Serve with rice and some lime wedges
