How To Make Steamed fish & pak choi parcels
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Serves:
Ingredients
- 4 white fish fillets (such as sea bass or snapper), about 150g each
- 4 large pak choi leaves
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- Salt, to taste
- Freshly ground black pepper, to taste
- Sesame seeds, for garnish
- Sliced spring onions, for garnish
Instructions
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Place a large steamer basket over a pot of simmering water. Make sure the water doesn’t touch the bottom of the basket.
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Season the fish fillets with salt and pepper. Place each fillet on a pak choi leaf.
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In a small bowl, mix together the garlic, ginger, soy sauce, oyster sauce, sesame oil, sugar, cornstarch, salt, and pepper. Spoon the sauce over each fish fillet.
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Fold the pak choi leaves to form a parcel, securing the edges with toothpicks or kitchen twine.
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Carefully place the parcels in the steamer basket, cover, and steam for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
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Remove the parcels from the steamer and carefully open them.
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Garnish with sesame seeds and sliced spring onions.
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Serve the steamed fish & pak choi parcels hot with steamed rice or noodles.
Nutrition
- Calories : 190kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 40mg
- Sodium : 860mg
- Total Carbohydrates : 10g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 20g
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