Ingredients
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2 small heads baby Bok Choy
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2 spring Onion
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2 x 200 g fillets skinless Blue-Eye Trevalla
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Dressing
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30 g unpasteurised White Miso
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1½ tablespoons good-quality Soy Sauce
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2 tablespoons Verjuice
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2 tablespoons extra virgin Olive Oil
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1 clove Garlic
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15 g Ginger
Directions
This is a great cooking method if you don’t like the smell of fish lingering in your kitchen. You simply bundle each portion of the fish and flavourings together in a parcel made of baking paper or foil and bake it. The Asian flavours of miso, soy, garlic and ginger work beautifully as a dressing, but the trick is to not overcook the fish. I’ve suggested 8–10 minutes for what was a thick piece of fish, but keep in mind that it will continue to cook as it rests and you want it be only just cooked when you serve it.
Steps
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1
Done
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Preheat the oven to 180°C (fan-forced). |
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2
Done
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To make the dressing, combine all the ingredients in a small bowl. |
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3
Done
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Place one head of bok choy in the centre of a large piece of baking paper and top with half the spring onion. Place the fillet on top and pour half the dressing over the fish. Bring up the two long sides of the baking paper and pleat to seal, then bring up the ends and pleat to form a secure parcel. Repeat for the second serve. |
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4
Done
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Place on a baking tray and bake for 8–10 minutes, depending on the thickness of the fillets. Remove and check that the fish is cooked. Allow to rest for a few minutes, then open up the parcel and drizzle over the remaining dressing. |
