This Asian inspired baked fish recipe is a deliciously simple and healthy dinner.  Best of all, it can be on the table in 30 minutes! 

Prep time: 15 min

Cook time: 15 min

Serves 2

Ingredients

2 x 200g ling fish

4 spring onions, white part only, thinly sliced

1/4 cup light soy sauce

1/2 tsp sesame oil

1 lime, juiced and zested

4cm fresh ginger, cut into thin matchsticks

1 long red chilli, deseeded and thinly sliced

Fresh coriander leaves, to serve

Steamed rice, to serve

400g steamed Asian greens, to serve i.e pak choi, choy sum

2 tbsp oyster sauce, for Asian greens dressing

1 tsp sesame oil, for Asian greens dressing

Method

Bring two saucepans filled with water to the boil.

In one saucepan, cook rice as per packet instructions (white rice will take about 20 minutes to cook, brown rice about 30 minutes).

Preheat a fan-forced oven to 180 degrees celsius.  Cut 2 sheets of baking paper and 2 sheets of aluminium foil into 35cm lengthwise.  Place 1 sheet of baking paper over 1 sheet of foil and place the fish in the middle of the paper.  Repeat with the other piece of baking paper, foil and fish.  

In a small bowl, combine the spring onion, soy sauce, sesame oil, lime juice and zest.  Drizzle over the fish. Sprinkle fish with ginger.  

Fold the parcels to enclose and place in the oven for 15 minutes, or until cooked through.

Meanwhile, add the Asian greens to a steamer on top of the second saucepan and cook for around 5 minutes, or until slightly softened but still bright green. If don’t have a steamer, add greens to the water and cook for 2-3 minutes. Remove from the steamer/drain greens and set aside. Mix together the oyster sauce and sesame oil and drizzle over Asian greens, just prior to serving.

Once the fish is cooked to your liking, open the parcels and sprinkle with chilli and coriander.  

Serve with steamed rice and Asian greens.