Fish and Bok Choi Parcels
Nutrition per serving
| Calories | 207 kcal |
| Protein | 26.9 g |
| Carbs | 12.6 g |
| Fats | 6.9 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 2.1 g |
| Polyunsaturated Fat | 2.6 g |
| Sugars | 6.1 g |
| Fiber | 4.9 g |
| Sodium | 987 mg |
Ingredients
| Whitefish | |
| Chili Peppers | |
| Bok Choi/Pak Choi/Chinese Cabbage raw | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Ginger | |
| Soy Sauce | |
| Lime Juice | |
| Water |
Preparation
1. Preheat oven to 200 C (375 F).2. Finely chop ginger.
3. Slice spring onions, chilli and bok choi.
Cooking
1. In a small bowl, mix the lime juice, soy sauce and water.2. Place the fish fillet in the centre of a large piece of foil. Arrange the spring onions, pak choi, ginger and chilli on top of the fish. Lift the edges of the foil up, spoon the lime/soy mixture over the fish. Fold foil over the fish sealing edges very tightly.
3. Place on a baking sheet and bake in the oven for 10-15 minutes until cooked.
4. Plate and serve.