Steamed Fish & Pak Choi

Do you ever get sick of barbeques in the summer? The same slightly burnt sausages and meat patties night after night? I remember one particularly long, hot summer in New Zealand, I couldn’t stand the idea of any more BBQ meat. So I started buying fish instead, placing some herbs and a slice of lemon on top, wrapping it in tinfoil, and placing it on the barbeque alongside all the other meat. This recipe is for something similar, but you can make it in the oven at home – perfect for either winter or summer. So easy and delicious!

Steamed fish parcels


Ingredients – serves 2

6-8 leaves Pak Choi, rinsed
2 Fillets of cod, or similar white fish
1 tsp. garlic and ginger paste
1 tsp. soy sauce
1 tbsp. olive oil
Juice of 1 lime

New potatoes for 2 people
Butter, to serve
Salt and pepper


Preheat oven to 180°C. Place a pot of water on the stove to boil and add a pinch of salt. Once boiling, add the new potatoes.
Tear off two large pieces of tinfoil. Lay two of the larger Pak choi leaves down on each piece. Lay a fillet of fish on top of the leaves.
In a small bowl, mix the garlic and ginger paste, soy sauce, oil and lime juice together. Brush over the fish. Thinly slice the remaining pak choi and place on top of the fish fillets. Pour about a tablespoon of water on the bottom of the tinfoil, then wrap the meal tightly, making sure to seal the edges of the tinfoil properly.

Fish parcels ready for the oven

Place in the hot oven for 12 minutes.

When opening the tinfoil, be very careful because the steam will be very hot! Place the entire contents of the parcel on a plate, and dish up with the new potatoes and a generous helping of butter.

steamed fish and pak choi