Fish is wrapped in pastry parcels packed with amazingly delicious flavours.
Asian Fish Parcels with Crunchy Rice & Cucumber Pickle
- ¾ cup basmati rice
- 1 cup + 2 Tbsp boiling water
- 2 Tbsp oil
- 1 egg
- 1 Tbsp soy sauce
- 2 baby bok choy leaves separated
- 300 g market fish
- ¼ cup soy sauce
- 1 Tbsp honey
- 1 Tbsp minced ginger
- 1 tsp white sesame seeds
- ½ telegraph cucumber thinly sliced into rounds
- 1 spring onion thinly sliced
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 2 tsp red wine vinegar
- ½ bunch coriander leaves picked
- Before you start, bring a full kettle to the boil. Preheat oven to 220°C (or 200°C fan bake). Set aside two squares of foil, roughly 20cm x 20cm.
- Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
- Prep bok choy and set aside. Pat fish dry, cut any larger fillets in half and season lightly with salt. In a small bowl, combine soy sauce, honey, ginger and sesame seeds together.
- Lay foil squares on bench. Divide bok choy between each piece of foil, then lay fish on top. Drizzle soy mixture over fish. Wrap into parcels by pulling two sides up towards you then rolling together downwards towards the fish. Twist each end of the parcel tightly, ensuing sauce does not leak out (see tip below).
- Place parcels on a baking tray and bake fish for 8-10 minutes (depending on thickness), until just cooked through.
- Prep cucumber and spring onion and toss in a medium bowl with sesame seeds, sesame oil, vinegar and a pinch of salt. Set aside.
- Heat oil in a medium fry-pan on high heat. When rice has finished steaming, very quickly stir through egg and soy sauce. Carefully transfer rice to hot pan and press down using a spatula. Cook for 5 minutes, until golden underneath, then flip and cook a further 3 minutes (don’t worry if it doesn’t stay together in one piece).
- Serve rice topped with bok choy, fish, pickled cucumber and coriander. Drizzle over any juices from the parcel.
Meet the Chef
When she’s not being referred to as Juneberry, she’s also known as our dessert Queen or resident sweet tooth. Her favourite part of her role comes as no surprise with “being in charge of dessert! I have the biggest sweet tooth so am always finding ways to get in the kitchen and whip up a sweet treat.” However, Jessie’s favourite New Zealand produce reveals her true millennial colours by choosing avocado, especially when it’s smashed on a bagel – the perfect start to the weekend!