Serves: 4 | Preparation Time: 5 min
- 3 shallots, trimmed, pale section thinly sliced diagonally, green section cut into thin strips
- 4 white fish fillets
- 4cm-piece fresh ginger, cut into thin strips
- 1 tbs soy sauce
- 1 tsp sesame oil
Preheat oven to 200°C. Place shallot strips in a bowl of iced water in the fridge for 15 minutes. Drain.
Meanwhile, cut four 40cm squares of baking paper and four 40cm squares of foil.
Place 1 paper square on top of 1 foil square. Top with 1 fish fillet. Repeat with remaining paper, foil and fish.
Divide the sliced shallot, ginger, soy sauce and oil among fish. Fold up to enclose filling.
Bake in 2 baking trays for 15 minutes or until just cooked through.
Open the parcels, serve with rice.