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Ginger & Soy Barramundi Papillotes with Asian Greens

Ginger & Soy Barramundi Papillotes with Asian Greens

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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.

Tags:Eat Me FirstEgg FreeHealthySeafood firstUnder 30 Minutes
Allergens:FishSoyGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
6
Ingredientsarrow down iconarrow down icon
serving amount
2
4
6

1 knob

ginger

1

long red chilli

1

lemon

2 fillet

barramundi

(ContainsFish)

1

carrot

120 g

white rice

1 bunch

bok choy

1 tbs

coriander

Not included in your delivery

1 tbs

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

1 tsp

fish sauce

(ContainsFish)

1 tsp

brown sugar

½ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1170 kJ
Fat2.5 g
of which saturates0.7 g
Carbohydrate24.6 g
of which sugars8 g
Dietary Fibre0 g
Protein36.4 g
Sodium613 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Aluminum Foil
Baking Paper
Baking Tray
Pot
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200ºC/180ºC fan-forced.

2

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.

3

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.

4

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.

5

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.

6

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.