Quick and easy baked fish parcels with a ginger and spring onion kick. Makes 4 portions of fish.
- 2 tbsp soy sauce
- 1 tbsp water
- ½ tbsp white vinegar (or balsamic)
- ½ tsp ground white pepper
- ½ tsp sesame oil
- 4 x 150g white fish
- 40g ginger, peeled and thinly sliced
- 2 x halved spring onions
- Chilli slices
Cut 4 sheets of foil and 4 sheets of baking paper into 35cm lengths. Preheat the oven to 180C/350F.
Whisk the sesame oil, pepper, sugar, vinegar, water and soy sauce in a bowl. Leave to one side.
Take the spring onions and cut them in half. Slice the green end into thin pieces and put in cold water to curl. With the white part – cut diagonally ready for fish cooking later.
Place the baking paper onto the foil. Put a few bits of ginger on the paper. Add one piece of fish on top, a layer of spring onions and more ginger. Spoon on the sauce. Fold up the parcel and repeat with the remaining fish. Bake in the oven for 10 minutes.
Once the fish is cooked through, serve the opened parcels with the spring onion curls, rice, or veg of your choice.