Steamed Snapper

A friend sent me this recipe recently, and it reminded me of some fish parcels I used to make all the time, I had forgotten how easy they are. You can make individual bags or one big bag.

INGREDIENTS

4 heads bok choy (approx 300g), ends chopped off and washed

1 head broccoli (approx 400g), chopped into florets 

8 spring onions, chopped 2 cm

4 snapper fillets (approx 150g per fillet), boned and skin off

5 cloves of garlic, peeled

4cm ginger (approx 60g), peeled and sliced into matchsticks

2 large fresh chilies, sliced

1 red capsicum, sliced

50mls / 1/4 cup tamari sauce

50mls / 1/4 cup coconut oil

50mls / 1/4 cup shaoxing cooking wine (or you can substitute with apple cider vinegar & water 25 ml / 1/8 cup each)

1 tablespoon fish sauce

1 tablespoon lime juice

Garnish with fresh coriander, parsley or Thai basil

METHOD

Preheat oven to 180c 

Line a baking tray with sides with a large sheet of baking paper enough to fold over the top to create a bag. Or if you prefer, you can make four individual bags. 

Place the greens (bok choy, broccoli, spring onions) at the bottom of the tray and lay the fish on top.

In a microwave-proof bowl melt the coconut oil, add the tamari, shaoxing cooking wine, fish sauce, lime juice and mix. 

Pour sauce over fish. 

Top the fish with the chopped capsicum, chilies, ginger, and use a mandolin if you have one, to shave the garlic on top or thinly slice it with a knife and sprinkle.

Fold up the baking paper to create a bag to keep the steam inside and bake in the oven for 30mins. 

Garnish with herbs and serve. 

SERVES 4 / CALORIES 419 / PROTEIN 46.8g / CARBS 12.7g / FAT 16.9g