Authentic Asian Sauces
Steamed Fish Parcels with Brown Rice and Greens
What You Will Need
Ingredients
- 300g cooked brown rice
- 4 White fish fillets (skin off)
- 1 Large head bok choy, quartered
- 8 Florets broccoli
- 4 Mushrooms, sliced
- Garnish
- Lee Kum Kee Chilli Garlic Sauce (optional)
- Coriander leaves
Sauce Mix
- 4 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood
- 4 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 4 tsp Lee Kum Kee Pure Sesame oil
- 4 tsp Olive oil
- 1 clove Garlic, crushed
- 1 tbsp Ginger, finely chopped (optional)
- 1 red Chilli, thinly sliced (optional)
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=FZ29WSmPsXQ
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Preheat the oven to 180°C. In a bowl, mix the sauce ingredients, set aside.
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Prepare 4 sheets of baking paper large enough to fold around the ingredients (approx. 40cm long) and cut string long enough to tie around (approx 30cm).
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Place 75g of rice in the middle rectangle of each piece of paper. Lay a piece of fish on top of the rice. Then lay one piece bok choy on the fish, top that with 2 pieces of broccoli and 1 sliced mushroom. Lastly, spoon the sauce over all four parcels evenly, approx 2.5 tablespoons each.
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Fold the paper up like a present and tie it with a bow. Bake in the oven for 15 minutes. Place each parcel on a plate, open it and eat directly out of the opened paper parcel or slide the food onto the plate.
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Tip 1: You can use microwave pouches of brown rice. If making from scratch then thoroughly rinse 180 g of brown rice. Add brown rice to a sauce pot with 415ml of cold water. Place the lid on the pot and cook for 5 minutes on high, then turn to low for 20 minutes. Do not lift the lid during the cooking. Wait until after resting before removing it. Take off the heat, let sit for 5 minutes before fluffing with a fork.