Steamed Asian Fish Parcels in a Halogen Oven

fish parcel

Steamed Asian Fish Parcels Recipe
Serves 2

  • 2 x 400g snapper
  • 1 lemon, thinly sliced
  • 1 clove garlic, thinly sliced
  • 1cm piece fresh ginger, thinly sliced
  • 2 teaspoons peanut oil
  • 2 teaspoons soy sauce
  • 1 long red chilli, thinly sliced
  • 2 green shallots, thinly sliced
  • ¼ cup coriander leaves
  • Steamed rice, to serve

Steamed Asian Fish Parcels Method

  1. With the Extension ring in place, preheat oven to 250°C.
  2. Rinse the fish cavity under running water and pat dry with absorbent paper towel.
  3. Score fish three times on each side. Place a piece of foil on the bench, large enough
    to enclose fish. Lay a piece of baking paper on top of foil. Place 1 fish onto baking paper. Repeat with remaining fish.
  4. Fill fish cavity with slices of lemon, garlic and ginger. Drizzle with oil and soy sauce. Gather corners of foil above fish and twist to securely enclose.
  5. Outside the oven, place fish parcels on the High Rack. Using the Oven Tongs, place the High Rack into the oven. Reduce temperature to 200°C. Cook for about 25 minutes or until cooked through.
  6. To serve, open parcels and top with chilli, shallots and coriander.

Tip: Fish is cooked with the flesh turns white and flakes easily

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