Soy & Ginger Sea Bass Parcels
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Soy & Ginger Sea Bass Parcels
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 large thumb-sized piece of fresh ginger, peeled and finely minced
2 garlic cloves, peeled and finely minced
1 tbsp rice wine
2 tbsp light soy sauce
1 tsp sesame oil
4 baby bok choy, sliced in half
4 sea bass fillets, pin-boned
6 spring onions, finely sliced
2 red chilli, deseeded and finely sliced
Basmati rice, cooked, to serve
Directions
These little parcels certainly know how to make an entrance. When you serve them, make sure you get your guests to open the parcels themselves, to reveal the steaming seabass inside. You can use this method with any fish; it’s nice served with a little rice.
INGREDIENTS
- 1 large thumb-sized piece of fresh ginger, peeled and finely minced
- 2 garlic cloves, peeled and finely minced
- 1 tbsp rice wine
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 4 baby bok choy, sliced in half
- 4 sea bass fillets, pin-boned
- 6 spring onions, finely sliced
- 2 red chilli, deseeded and finely sliced
- Basmati rice, cooked, to serve
METHOD
- Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Cut out four sheets of parchment paper, each twice the size of a sea bass fillet.
- Whisk together the ginger, garlic, rice wine, soy sauce and sesame oil.
- Arrange the bok choy on the parchment sheets and top each with a sea bass fillet, some spring onion and chilli. Spoon the garlic and rice wine mixture over each fillet. Fold up the sides of the parchment paper and seal the corners with metal paper clips (or if you dont have them, folding them over tightly may work too).
- Place on a baking tray and cook in the oven for about 15 minutes. Serve straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve with basmati rice.
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Organic Ginger 150g
€2.00€13.33/kg
Dunnes Stores My Family Favourites Garlic
€0.99€6.60/kg
Obento Rice Wine Vinegar 250ml
€2.75€11.00/l
Amoy Light Soy Sauce 150ml
€2.49€16.60/l
Lakeshore Toasted Sesame Oil 250ml
€4.99€19.96/l
Dunnes Stores Tender Irish Pak Choi
€1.75€0.88 each
Dunnes Stores Fishmonger Seabass Fillet 90g
ONLY €2.50
€2.50€27.78/kg
My Family Favourites Scallions
€0.85
Dunnes Stores Organic Vegetables Mixed Chillies
€2.49€24.90/kg
Dunnes Basmati Rice 500g
€1.65€3.30/kg
Recipe
These little parcels certainly know how to make an entrance. When you serve them, make sure you get your guests to open the parcels themselves, to reveal the steaming seabass inside. You can use this method with any fish; it’s nice served with a little rice.
INGREDIENTS
- 1 large thumb-sized piece of fresh ginger, peeled and finely minced
- 2 garlic cloves, peeled and finely minced
- 1 tbsp rice wine
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 4 baby bok choy, sliced in half
- 4 sea bass fillets, pin-boned
- 6 spring onions, finely sliced
- 2 red chilli, deseeded and finely sliced
- Basmati rice, cooked, to serve
METHOD
- Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Cut out four sheets of parchment paper, each twice the size of a sea bass fillet.
- Whisk together the ginger, garlic, rice wine, soy sauce and sesame oil.
- Arrange the bok choy on the parchment sheets and top each with a sea bass fillet, some spring onion and chilli. Spoon the garlic and rice wine mixture over each fillet. Fold up the sides of the parchment paper and seal the corners with metal paper clips (or if you dont have them, folding them over tightly may work too).
- Place on a baking tray and cook in the oven for about 15 minutes. Serve straight to the table, allowing your guests to tear open the paper to reveal the steaming sea bass. Serve with basmati rice.