Recipe: Perfect Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free

Glenn Dennis
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Recipe: Perfect Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free
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Recipe: Perfect Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free. Vickys Smoked Fish Parcels, GF DF EF SF NF. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Great recipe for Vickys Crumbed Fish with Garlic Mushrooms, Gluten, Dairy, Egg & Soy-Free.

Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too.

Beat the egg and brush it around the foil edges, then place another large piece of foil on top.

Add fish, eggs, kaffir lime and capsicums.

You can cook Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free

  1. Prepare 100 grams of pak choi (bok choy), sliced.

  2. It’s 600 grams of firm white fish fillets, 150g each.

  3. It’s 2 tbsp of Vickys Soy-Free Soy Sauce, recipe on my profile.

  4. It’s 1 tsp of gluten-free mirin / fermented rice wine.

  5. Prepare 1 stick of 5cm sized piece of fresh ginger, finely sliced.

  6. It’s 2 clove of garlic, finely sliced.

  7. You need 1 of red chilli, finely diced to taste.

  8. Prepare 1 small of bunch (handful) fresh coriander, chopped.

  9. You need 1 bunch of spring onions / scallions, finely sliced.

  10. Prepare 1 of squeeze of lime juice.

Spoon quarter of the fish mixture into tinfoil 'bowl' then fold sides together to seal.

Meanwhile, boil, steam or microwave broccolini and bok choy until tender.

To serve, open parcels carefully, allowing steam to escape.

Transfer fish and juices to plates.

Vickys Asian-Style Fish Parcels, Gluten, Dairy, Egg & Soy-Free instructions

  1. Preheat the oven to gas 6 / 200C / 400°F.

  2. Cut a large rectangular piece of foil, twice the size of your baking tray.

  3. Scatter the pak choi on the foil and place the fish fillets on top.

  4. Spoon the soy' sauce and mirin over the top then scatter over the ginger, garlic and chilli.

  5. Fold the foil over to make an envelope and roll up the 3 open sides to seal everything in.

  6. Bake for 20 minutes.

  7. To serve, tear open the envelope in the middle and fold the foil back. Squeeze some lime juice in and spoon the juices over the fish, then toss in the coriander and spring onions and let everyone help themselves.

  8. Serve with rice and some lime wedges.

Top with combined onions and coriander.

Lightly brush the foil edges with a little beaten egg white - this helps to seal the parcel when you fold it up and keeps all the flavoured steam inside to cook the fish.

Put the portions of sea bass, skin-side up on one side of each envelope.

Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too.

Place each fillet in the centre of a large square of foil.