Chinese-Style Fish En Papillote, Prawns & Jasmine Rice
Take your cooking skills to the next level!
Time to unleash your inner chef! We've unlocked the key to creating the most tender, moist and flaky steamed fish. Pop your fish straight onto a bed of baking paper and foil with any flavours you like, wrap it up, and let your oven do the rest. Paired with tender veggies and a flavourful soy-ginger sauce, you're plate will be licked clean!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 packet
Jasmine rice
1 packet
Green beans
1 packet
Ginger Paste
1
Carrot
2
Garlic
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Lemon
280 g
Smooth Dory Fillets
(Contains: Fish; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 tbs
sesame oil
(Contains: Sesame; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek
• Meanwhile, thinly slice lemon into rounds. Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Season fish on both sides and top with lemon slices. Wrap in baking paper, then in foil, folding the seams to seal. • Place wrapped fish on an oven tray. Bake until cooked through, 12-14 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Meanwhile, finely chop garlic. Trim green beans. Roughly chop Asian greens.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and Asian greens until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• In a small heatproof bowl, microwave the sesame oil, remaining garlic and ginger paste, in 30-second bursts, until warmed through. • Stir through the soy sauce mix and the brown sugar.
• Divide jasmine rice between bowls.
• Top with garlic veggies and steamed fish.
• Spoon soy-ginger sauce over fish and veggies.
• Tear over coriander and sprinkle with crispy shallots to serve. Enjoy!
