Quick and Easy Dinner Ideas: Asian Style Steamed Fish Parcels Recipe

Given that the steamed fish parcels recipe was such a success (perfect Monday night dinner for when you don’t know what to cook; quick, easy, healthy and delicious), we have done another steamed fish parcel recipe, but this time with an asian slant. Delicious served over steamed rice with steamed asian greens.

Asian Style Steamed Fish Parcels Recipe Ingredients

  • 2 x 200g skinless and boneless fish fillets (any firm white or pink fish will work for this recipe, I used Blue Eye Trevalla, but Salmon or Trout would work equally well)
  • 2 green shallots, finely sliced on the diagonal
  • 2 tbsp chinese rice wine or dry sherry
  • 2 tbsp soy sauce
  • 1 tsbp lemon juice
  • 1 tsp honey
  • 1 small clove garlic, pressed or finely chopped
  • 1 small knob ginger (size of your thumb tip), finely grated
  • 1 tsp sesame oil
  • Steamed rice, to serve
  • Steamed asian greens, to serve

Asian Style Steamed Fish Parcels Recipe Method

Steam the rice in a rice steamer (or cook in a saucepan according to directions on packet). While rice is cooking, mix rice wine (or sherry), soy, lemon juice, honey, garlic, ginger and sesame oil together in a small bowl.

Preheat oven to 180°C. Place two 40 centimetre pieces of foil on the bench, then place an equal sized piece of baking paper on top of each sheet of foil.

Place a piece of fish in the middle of each foil/baking paper sheet and top with equal amounts of the shallots. Fold the foil/baking paper sheet around the fish to create a parcel, leaving one end open. Pour in half the rice wine and soy mixture into each parcel and seal. Place both foil parcels on a baking tray and cook in the preheated oven for 10-12 minutes until the fish is just cooked through.

Divide the rice and steamed asian greens between two bowls. Top with the fish and pour over the fish parcel juice.