ASIAN FISH WRAPS

 

ASIAN FISH WRAPS

Serves 4

1 Syn per serving

4 large fillets of flaky fish, e.g. Pollock, or 4 salmon fillets
A thumb sized piece of fresh ginger, peeled and grated
8 cloves of garlic, thinly sliced
2 red chillies, deseeded and finely sliced
4 tbsp. salt reduced light soy sauce
2 tsp. toasted sesame oil
2 pak choi, finely sliced
2 spring onions, finely chopped
Handful of fresh coriander, roughly chopped

Pre-heat the oven to 190C/Gas 5.
Take 4 large pieces of foil, large enough to loosely encase each fillet. Spray one side of each piece with Frylight and spread it over the foil with a pastry brush.
Place a fillet of fish in the centre of each piece, bringing the sides of the foil up around the fish.
Top each fillet with the ginger, garlic, chilli and soy sauce, then fold over the foil to seal all the way round the fillet.
Put the parcels onto a baking tray and bake for about 15-20 minutes. Check the fish is properly cooked by flaking a little with a fork.
Towards the end of the cooking time for the fish, lightly sauté the pak choi in the sesame oil for 3-4 minutes over a medium heat.
Serve the fish on a bed of jasmine rice, alongside the pak choi, with the juices from the parcels poured over and garnished with the coriander and spring onions.