Delicate white fish is cooked in parcels infused with tamari, ginger, and garlic and served with perfectly steamed broccolini and fluffy jasmine rice.
This Week
2 Dec - 8 Dec
Tamari and Ginger Fish Parcels with Rice and Steamed Broccolini
- Under 30 minutes
- 4
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Meal Prep Guide
Mix together the marinade ingredients (store in a glass jar in the fridge).
Ingredients
- 4 Tbsp tamari
- 1 Tbsp rice wine vinegar
- 2 tsp coconut sugar
- 2 tsp sesame oil
Method
- Tamari and Ginger Fish Parcels with Rice and Steamed BroccoliniAdd all of the ingredients to a glass jar and shake well until the sugar has dissolved.
Tips
- We like to wrap the fish, in parcels using baking paper and then wrap them again in tinfoil just incase any of the sauce spills out.
- To wrap each parcel, you can either fold it as you would a present or carefully bring the sides of the baking paper over the fish to meet in the centre. Then, fold and crimp the edges together, creating a sealed parcel. Repeat the same process with the tinfoil.
Shortcuts
Vegetables
- Swap out the brocollini for green beans or bok choy.
Protein
- Swap out the white fish for salmon.
- For a vegetarian option swap out the fish for 2 x 300g blocks of firm tofu, cut each block into 2. Add 2 Tbsp of sweet chilli sauce to the sauce and then assemble and cook as you would the fish.
Other
- For a lighter option serve with more veggies instead of the rice.
Ingredients
- 600g white fish fillets (we used tarakihi)
- 4 Tbsp tamari
- 1 Tbsp rice wine vinegar
- 2 tsp coconut sugar
- 2 tsp sesame oil
- 2 thumb size pieces of ginger (finely chopped into match sticks)
- 2 garlic cloves (finely sliced)
- 4 large pieces of baking paper
- 4 large pieces of tinfoil
- 1 ½ cups jasmine rice
- 250g brocollini (1 bag)
- 1 tsp sesame oil
Garnish (optional)
- 3 Tbsp crispy shallots
- ¼ cup coriander (roughly torn)
- Chilli oil or fresh chilli slices
Method
- Preheat the oven to 200 degrees fan bake.
- Cook the rice as per the packet instructions (we like to use the absorption method).
- Add the tamari, rice wine vinegar, coconut sugar and sesame oil to a glass jar and shake well until the sugar has dissolved.
- Prepare four large pieces of baking paper and add 1 fillet or 150g of fish to each. Pour over the sauce and carefully wrap into individual parcels.
- Get four pieces of tinfoil and wrap each fish parcel in the tinfoil (this helps keep the heat in and also makes sure none of the sauce spills out onto the oven tray).
- Pop the fish in the oven and cook for 14-18 minutes (depending on the size of the fillets).
- When the fish is nearly cooked, steam the brocollini for about 3 minutes until cooked through but it still has a nice crunch to it. Once cooked, season with salt and drizzle with sesame oil.
- Serve the fish alongside the rice and the brocollini; garnish with the optional toppings.
Variations
Vegetables
- Swap out the brocollini for green beans or bok choy.
Protein
- Swap out the white fish for salmon.
- For a vegetarian option swap out the fish for 2 x 300g blocks of firm tofu, cut each block into 2. Add 2 Tbsp of sweet chilli sauce to the sauce and then assemble and cook as you would the fish.
Other
- For a lighter option serve with more veggies instead of the rice.
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