Fish

Ginger, soy and spring onion fish in a bag

Name: Ginger, soy and spring onion fish in a bag recipe
Yield: 4
Ingredients: Half a small wombok (Chinese cabbage); 80ml soy sauce; 40.00 ml sesame oil; 40.00 ml rice vinegar; Grated ginger; 180g seasoned fish fillet; Sliced long green shallot, to serve; Coriander leaves, to serve; Steamed rice, to serve

Rate now

P85 FISH IN A BAG - Ginger, soy and spring onion

Jump to recipe

by Tom Walton

Sep 26, 2022

"Cooking fish or seafood in a bag is one of the simplest and most delicious ways to prepare it – perfect for a fast midweek meal. This gentle cooking technique is also forgiving enough for novice cooks to try, as it makes it harder to overcook the fish."

Half a small wombok (Chinese cabbage)
1/3 cup (80ml) soy sauce
2 tbs sesame oil
2 tbs rice vinegar
Grated ginger
180g seasoned fish fillet
Sliced long green shallot, to serve
Coriander leaves, to serve
Steamed rice, to serve

Method

1.

Preheat oven to 210°C. Thickly slice half a small wombok (Chinese cabbage) and place a handful each in the middle of 4 large pieces of baking paper. Whisk together 1/3 cup (80ml) soy sauce, 2 tbs sesame oil, 2 tbs rice vinegar and some grated ginger, and spoon half of this over the cabbage. Lay a seasoned fish fillet, skin-side down, over the cabbage in each parcel and spoon the remaining dressing over the top.
2.

Fold the baking paper up and around the fish, rolling the ends up to seal them and form a pouch. Place the pouches on a baking tray and bake for 12-15 minutes, then carefully open the parcels, scatter some sliced long green shallot and coriander leaves over and serve with steamed rice, if desired.

Rate now