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Steamed barramundi parcels with Asian greens
- 4 x 150-200g barramundi fillets, skin removed
- 1/4 cup shredded ginger
- 1 tablespoon oyster sauce
- 1 tablespoon reduced salt soy sauce
- 2 teaspoons sesame oil
- 2 bunches bok choy
- 200g snow peas, trimmed, shredded
- 2 bunches broccolini
- Coriander sprigs, to serve
- Lemon wedges, to serve
- Preheat oven to 180°C. Place each barramundi fillet on a sheet of non-stick baking paper and top with shredded ginger.
- Place the oyster sauce, soy sauce and sesame oil in a bowl and whisk to combine. Spoon sauce over the fish and fold in the edges of the paper to enclose.
- Carefully place the parcels on a baking tray and bake for 10 minutes or until fish is cooked through.
- While fish is cooking, bring a large pan of water to the boil. Add the bok choy, snow peas and broccolini and simmer for 4 minutes until tender. Drain.
- To serve, place the fish parcels on 4 plates. Open the paper and top with coriander. Serve with Asian greens and a lemon wedge.
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