Unwrapping this present full of delicious aromas and gorgeous Australian barramundi is just like Christmas. Well, it’s like Christmas but everything is edible. You’re going to love it is what we’re trying to say.
Always refer to the product label for the most accurate ingredient and allergen information.
long red chilli
soy sauce (or gluten free tamari soy sauce)(ContainsSoy, Gluten)
Preheat the oven to 200ºC/180ºC fan-forced.
To prepare the ingredients, peel and finely grate the ginger. Slice the long chilli, juice the lemon, and peel and cut the carrot into matchsticks. Halve the bok choy and pick the coriander leaves for garnish.
Combine the soy sauce, ginger, fish sauce, chilli, brown sugar and lemon juice in a small bowl. Add the barramundi fillets and toss to coat well in the marinade.
To prepare the papillotes, tear equal sized sheets of foil and baking paper for each serving of fish and place together with the foil side down. Place the carrot on first, then add the fish and marinade equally onto the baking paper side and wrap to enclose, the foil should be on the outside and will help to generate heat and cook the fish while in the oven. Place the parcels onto an oven tray and place in the oven for 20-25 minutes, or until the fish is cooked through.
Meanwhile, place the rice into a sieve and rinse it with cold tap water. The water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn’t need to be crystal). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes or until soft. Add the bok choy in the last 2 minutes.
To serve, divide the fish parcels between plates. Open the parcels slightly and garnish with the fresh coriander. Serve with the cooked rice and bok choy.