Steamed asian fish parcels
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Tuesday, October 13, 2015

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Steamed asian fish parcels

Kelly Mike - Tuesday, October 13, 2015


  • 1 tablespoon Light Soy sauce to serve
  • 150g cod fillet, skinned and boned
  • 1 small carrot, peeled and cut into fine batons
  • 6 spring onions, trimmed and finely diced
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 small red chilli, finely minced
  • 3 cloves garlic, peeled and finely minced
  • 1 teaspoon Chinese five spice
  • 4 Chinese cabbage leaves
  • 1 teaspoon sesame oil
  • 1 large carrot, peeled and cut into thin batons
  • 6 spring onions, trimmed and cut into equal size strips
  • 50g Chinese leaves or white cabbage, finely shredded
  • 1/2 teaspoon Chinese five spice


  1. Put the carrots into the centre of a Chinese leaf or cabbage leaf and then sit a piece of cod fillet on top.
  2. Scatter the ginger, garlic, spring onions and chilli over the top of the fish fillets and then sprinkle over the Chinese five spice.
  3. Gather the sides of the cabbage leaf up and around the fish, to cover it completely and secure the parcels with some tooth picks.
  4. Place the parcels in a steamer and steam over boiling water for 10 to 15 minutes, checking to see if the cod is cooked after 10 minutes.
  5. Just towards the end of the cooking time for the parcels, heat up a large wok and add the sesame oil, add the prepared stir fry vegetables and Chinese five spice and stir fry for 5 minutes, until they are cooked but still crunchy to the bite.
  6. Serve the parcels immediately with stir-fry vegetables on the side with some soy sauce. Be careful as you open the parcels, as steam will escape.


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