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Sticky maple, soy and ginger fish parcels
- Janine Ratcliffe
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Serves 2
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 5 out of 5.2 ratingsRate
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Baking everything together in a parcel ensures the flavours infuse and everything stays moist
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Try our sticky maple, soy and ginger fish parcels, then try Thai coconut fish parcels, sea bass parcels with roasted tomato dressing, or asparagus and salmon parcels.
Sticky maple, soy and ginger fish parcels recipe
Ingredients
Nutrition
-
2 tbsp soy sauce
-
2 tbsp maple syrup or runny honey
-
1 tbsp shaohsing rice wine
-
1 tbsp chilli crisp
-
1 tbsp finely grated ginger
-
2 skinless fillets of trout or salmon
-
1 pouch of jasmine or basmati rice
-
1 lemon
halved
-
3 baby pak choi
leaves separated
-
spring onions
to serve
-
red chilli
chopped, to serve
Nutrition: per serving
- kcal547
- fat21.1g
- saturates4.1g
- carbs55.8g
- sugars16.4g
- fibre3.7g
- protein31.6g
- salt2.7g
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Method
-
step 1
Mix the soy, maple syrup, rice wine, chilli crisp and ginger. Put half the marinade in a shallow dish and toss with the fish.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Tear off two large sheets of foil and two large sheets of baking paper. Lay the foil down and sit the baking paper on top.
-
step 3
Divide the rice between the two then squeeze over the lemon. Sit the pak choi on top, then the fish and its marinade. Seal up the parcels and sit on a baking tray.
-
step 4
Bake for 15 mins then remove and serve scattered with the spring onions and chilli, and the rest of the marinade for drizzling.
More ways with trout.
Authors
Janine RatcliffeFood director
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A star rating of 5 out of 5.2 ratings
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