Baked Ginger & Shallot Blue Eye CodBack
- Serves4
- Preparation Time (mins)15
- Cook Time (mins)15
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Ingredients
- 2 cups cooked SunRice jasmine rice
- 4 x 160g blue eye cod fillets, skinless
- 1/4 cup ginger, peeled and cut into fine strips
- 1/4 cup spring onions, sliced
- 1 lime, sliced
- 1/4 cup chinese cooking wine or dry sherry
- 1/4 cup soy sauce
- 4 tspn sesame oil
- salt and pepper to taste
- 4 baking paper or aluminium foil sheets (roughly 30cm square)
- 1/2 bunch coriander, roughly chopped
Instructions
Preheat oven to 180 degrees C. Place paper/foil sheet in to a shallow bowl, place fish in the centre of one sheet. Season with salt and pepper, top with ginger, spring onion, lime, wine, soy sauce and sesame oil. Pull up the sides and twist at the top, if using baking paper secure with string. Repeat with remaining parcels. Place parcels on to a baking tray, place in the oven and bake for about 15 minutes or until cooked. Open up parcel with caution as hot steam may escape, sprinkle with coriander and serve with rice.
Tips
For extra convenience use Sunrice Jasmine Rice in 90 Seconds.
Variations
For extra spice add freshly sliced chilli to each parcel.
Try this dish with SunRice Medleys Country.
Have Your Say
How often do you eat Rice?
andrew turley 11:16am, Mon 6 Oct 2008 AEST
I do something similar but wrap parcel in banana leaves (from markets) and tie with twine - then serve on large plates and cut twine at table - leaves unwrap and steam escapes!! Smells great and simple but impressive for guests - use plenty of chilli and add mango if in season!