Steamed Fish Parcels


This is a fuss-free meal packed with heaps of flavour.


  • 2 fish fillets (salmon, cod, sea bass, snapper)

  • 1 tbsp freshly grated ginger

  • 1 tbsp tamari soy sauce

  • 1 lime

  • 1/4 -1/2 cauliflower, stalk removed and roughly chopped

  • 2 spring onions chopped into small pieces

  • 50g chard, pak choi or tenderstem broccoli

  • Oil

  • Salt and pepper


  • Preheat the oven to 180 degrees C fan/Gas mark 6

  • Put the cauliflower into a food processor and process until it resembles ‘rice’

  • Heat a little oil in a large pan on a medium heat. Add the spring onions and stir fry for two to three minutes

  • Toss in the cauliflower rice and stir-fry for one minute, until the cauliflower is cooked through. Remove from the heat.

  • Cut two rectangles of foil, approximately 35cm in length, and brush a little oil in the centre

  • Place two equal portions of the greens and cauliflower rice mixture on each sheet

  • Top with the fish and season with salt and pepper.

  •  Combine the tamari soy sauce, ginger, a squeeze of lime and 1/2 tbsp water and spoon the mixture over each parcel

  • Crimp the foil around the food taking care to seal all of the edges so the steam cannot escape. Do remember to leave some air space around the food, the should not be wrapped too tightly

  • Bake for 10 to 15 minutes until the fish is cooked through (this will depend on the thickness of your fish)

  • Serve in the parcels



  • Add a chopped mild red chill to the tamari/ginger/lime mixture

  • Cook the fish separately and  serve with noodles or rice

  • Substitute the vegetable for seasonal favourites



40 mins

This meal needs 15 minutes prep time followed by 25 minutes cooking time.


This recipe will give you two beautiful portions.

More pictures