Chinese-Style Citrus Steamed White Fish

• Meanwhile, slice Asian greens into quarters 
lengthways.
• Zest orange (see ingredients) to get a pinch. 
Halve orange.
• Finely slice garlic and fresh chilli (if using).
• In a small microwave-safe bowl, microwave 
garlic, chilli and ginger paste with a drizzle of 
olive oil in 10 second bursts until fragrant. 

• In a small bowl, combine orange zest, the 
garlic-ginger oil mixture, fish sauce & rice 
vinegar mix, vegetable stock powder, the soy 
sauce, a generous squeeze of orange juice and a 
splash of water. 

• Remove smooth dory fillets from packaging and 
pat dry with a paper towel. 
• Place large pieces (30cm) of foil onto an oven 
tray (one per person). Fold up the sides of each 
foil square slightly to create a shallow rim. 
• Divide dory fillets between the squares and 
spoon the sauce mixture over the fish. Fold over 
the foil to form parcels.
• Bake until cooked through, 12-14 minutes. 

TIP: The fish will steam inside the foil parcels so 
make sure you fold them tightly! 

• When the fish has 5 minutes remaining, add 
Asian greens and a splash of water to a medium 
microwave-safe bowl, then cover with a damp 
paper towel.
• Microwave on high until just tender, 
2-3 minutes.
• Drain any excess liquid, then drizzle with the 
sesame oil and season to taste with salt and 
pepper. Cover to keep warm.