Steamed Fish Parcels with Ginger, Chard and Cauliflower Rice

A fuss-free, quick and easy nutrient packed meal. Salmon for vitamin D, cauliflower and broccoli for vitamin C and ginger for antioxidant and anti-inflammatory benefits.

Serves: 2

Prepare: 15 minutes

Cook: 25 minutes


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

  • 1 tbsp freshly grated ginger

  • 1 tbsp tamari soy sauce1 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 2-3 minutes

Toss in the cauliflower rice and stir-fry for 1 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 10-15 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 vegetables for seasonal favourites

Then enjoy!