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We hope you got insight from reading it, now let’s go back to vickys asian-style fish parcels, gluten, dairy, egg & soy-free recipe. You can have vickys asian-style fish parcels, gluten, dairy, egg & soy-free using 10 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free:
- Provide 100 grams pak choi (bok choy), sliced
- You need 600 grams firm white fish fillets, 150g each
- Get 2 tbsp Vickys Soy-Free Soy Sauce, recipe on my profile
- Take 1 tsp gluten-free mirin / fermented rice wine
- Get 1 stick 5cm sized piece of fresh ginger, finely sliced
- Prepare 2 clove garlic, finely sliced
- Get 1 red chilli, finely diced to taste
- Get 1 small bunch (handful) fresh coriander, chopped
- Take 1 bunch spring onions / scallions, finely sliced
- You need 1 squeeze of lime juice
Instructions to make Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free:
- Preheat the oven to gas 6 / 200C / 400°F
- Cut a large rectangular piece of foil, twice the size of your baking tray
- Scatter the pak choi on the foil and place the fish fillets on top
- Spoon the 'soy' sauce and mirin over the top then scatter over the ginger, garlic and chilli
- Fold the foil over to make an envelope and roll up the 3 open sides to seal everything in
- Bake for 20 minutes
- To serve, tear open the envelope in the middle and fold the foil back. Squeeze some lime juice in and spoon the juices over the fish, then toss in the coriander and spring onions and let everyone help themselves
- Serve with rice and some lime wedges
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