vickys asian style fish parcels gluten dairy egg soy free

Ingredients vickys asian style fish parcels gluten dairy egg soy free

100 grams pak choi (bok choy) sliced
600 grams firm white fish fillets 150g each
2 tbsp Vickys Soy-Free Soy Sauce recipe on my profile
1 tsp gluten-free mirin / fermented rice wine
1 stick 5cm sized piece of fresh ginger finely sliced
2 clove garlic finely sliced
1 red chilli finely diced to taste
1 small bunch (handful) fresh coriander chopped
1 bunch spring onions / scallions finely sliced
1 squeeze of lime juice

how to make vickys asian style fish parcels gluten dairy egg soy free

Preheat the oven to gas 6 / 200C / 400°F

Cut a large rectangular piece of foil, twice the size of your baking tray

Scatter the pak choi on the foil and place the fish fillets on top

Spoon the 'soy' sauce and mirin over the top then scatter over the ginger, garlic and chilli

Fold the foil over to make an envelope and roll up the 3 open sides to seal everything in

Bake for 20 minutes

To serve, tear open the envelope in the middle and fold the foil back. Squeeze some lime juice in and spoon the juices over the fish, then toss in the coriander and spring onions and let everyone help themselves

Serve with rice and some lime wedges