Ginger and Soy Sea Bass Parcels

by BBC Good Food

Give seabass a tasty makeover by cooking it in a parcel with pak choi, ginger, spring onion, chilli and soy. It makes a tasty, low-calorie midweek meal

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 200°C/180°C fan/gas 6. Mix the rice wine vinegar in a jug with the soy, honey and lime juice and zest. Slice the spring onions, carrot and chilli. Chop and garlic and ginger then set aside. Lightly score the skin of each sea bass fillet a couple of times.

Step 2

Lay a 25x25 cm square of foil on your work surface with a square of baking parchment the same size on top. Separate the pak choi into individual leaves and place them into the middle of the parchment. Top with the shredded carrot, followed by a sea bass fillet, skin-side up. Sprinkle over the ginger, spring onion, red chilli and garlic (don’t add the rice wine and soy mixture yet).

Step 3

Fold over the parcel so it becomes a triangle, then, from left to right, begin to seal it by scrunching the edges together. Continue all the way around until there is just a little hole at the end. Pour the soy mix through the hole. Scrunch the remaining bit to seal and place on a baking tray. Repeat until all the fish are wrapped, sauced and sealed. Can be prepared a day ahead and chilled.

Step 4

Cook the fish on the tray for 15 mins. Remove from the oven and divide the parcels between four warmed plates. Let your guests open them up so they get a hit of aromatic steam before they tuck in. Serve with jasmine rice, which should be cooked according to the packet instructions.

  • Ingredients
  • Based on 4 servings
  • 1 tbsp Runny Honey 1x Stamford Street Co. Clear Honey 340g
  • 1 Lime, Juice and Zest 1x Sainsbury's Limes
  • 1 Red Chili, sliced 1x Sainsbury's Red Chillies 65g
  • 4 Pak Choi, leaves seperated 2x Sainsbury's Pak Choi 200g
  • 50ml Light Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml
  • 500g Thai Rice, or Jasmin 2x Sainsbury's Microwave Rice Thai 250g
  • 4 Sea Bass, fillets 2x Sainsbury's Sea Bass Fillets ASC 180g
  • 1 tbsp Fresh Ginger, finely chopped 1x Sainsbury's Root Ginger Loose
  • 100g Spring Onions, finely sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 2 Garlic Cloves, finely chopped 1x Sainsbury's Garlic
  • 2 Carrots, cut into fine strips 2x Sainsbury’s Carrots Loose
  • 2 Red Chillies, finely chopped 1x Sainsbury's Red Chillies 65g
  • 50ml Shaohsing Rice Wine, or dry sherry 1x Yutaka Shaoxing Rice Wine 150ml
Shop this recipe
Products and prices from