Recipe: Asian Fish en Papillote

I tried out this company called Gousto on a deal where I got 3 meals for 2 for £9.99 instead of £34.99 which is pretty handy. Gousto is one of these services that send you all the exact ingredients for a recipe along with the instructions on how to cook it. Really simple and a neat idea but a bit expensive and lazy when full price. Still good for inspiration nonetheless.

Here is the first meal I have done from them and it was really tasty and healthy.


  • 2 garlic cloves
  • 1 knob of fresh root ginger (15g)
  • 32ml soy sauce
  • 1 spring onion
  • 2 tbsp mirin rice wine
  • 1 tbsp white rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 basa fillets (or white fish of your choice)
  • 130g wholegrain rice
  • 1/2 tsp chilli flakes
  • 100g mange tout
  • Baking Paper



1. Preheatoven to 240°C/220°C (fan)/475°F/Gas 9.  Rinse the wholegrain rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

2. Meanwhile, peel and finely chop (orgrate) the ginger

3. Combine the ginger, mirin, toasted sesame oil, rice vinegar, soy sauce and chilli flakes in a bowl.  Mix well as this is your marinade

4. Cut 4 pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper. Lay each basa fillet in the middle of 2 pieces (doubling up to prevent leakages) and add the parcels to a baking tray.  Spoon the marinade over each basa evenly

5. Scrunch the edges of the baking paper together around the fish to form a sealed parcel. Put the baking tray in the oven for 15 mins or until the fish is cooked.

6. Meanwhile, peel and finely chop (or grate) the garlic. Trim then slice the spring onion finely.

7. Once the rice is 5 min from being cooked, add the garlic and mange tout to the rice pot. Cook for a further 5 min before draining the lot. Once drained, season lightly with salt and pepper

8. Serve the fish parcels with the rice and mange tout to the side. Garnish with spring onion.

Now I am not one for presentation but it should look something like the below! It’s all about what it tastes like.




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