Snappy Asian Fish En Papillote

Snappy Asian Fish En Papillote

Rating
5.00rating out of 5

(4886 reviews from our customers)

Prep Time

35 min

Cuisine

Asian

Use within

3-4 days

Cooking ‘en papillote’ or 'in a sealed envelope', is a great way to create a simple sauce and keep your fish moist. This Asian-inspired dish has zingy ginger, fiery chilli flakes and a delicious salty-sweet balance from soy sauce and mirin. (Dairy-free: see our FAQs for details).

Prep Time

35 min

Cuisine

Asian

Use within

3-4 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Soy-sauce-sachet
4 soy sauce sachets (32ml) †
Spring-onion
1 spring onion
Mirin
2 tbsp mirin
rice-vinegar
1 tbsp rice vinegar
Sesame-oil
1 tbsp toasted sesame oil †
brown-rice
130g brown rice
chilli-flakes
1/2 tsp dried chilli flakes
Mange-tout-(2)
80g mange tout
Pangasius-fillet-(1)
2 basa fillets †
Carrot
1 carrot
You Will Need
Baking paper, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • garlic clove
  • 15g fresh root ginger
  • 1 soy sauce sachet (8ml)<span class="strong">†</span>
  • spring onion
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil<span class="strong">†</span>
  • brown rice
  • dried chilli flakes
  • mange tout
  • basa fillets<span class="strong">†</span>
  • carrot
Typical Values per 100g per serving
Energy 636 kJ
151 kcal
1946 kJ
461 kcal
Fat
of which saturates
4 g
0.9 g
12.1 g
2.8 g
Carbohydrate
of which sugars
22.7 g
2.1 g
69.4 g
6.3 g
Fibre 0.2 g 0.7 g
Protein 8.4 g 25.8 g
Salt 0.82 g 2.5 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
garlic clove
15g fresh root ginger
1 soy sauce sachet (8ml)
water, SOYA beans, roasted WHEAT, WHEAT, salt, alchohol (ethanol)
spring onion
2 tbsp mirin
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
1 tbsp rice vinegar
rice, salt, water
1 tbsp toasted sesame oil
SESAME SEEDS
brown rice
dried chilli flakes
mange tout
basa fillets
FISH
carrot
Allergens
  • Allergens highlighted by † (wheat-gluten, soya, sesame, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Snappy Asian Fish En Pappillote

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 15-20 min or until tender with a slight bite

2 Snappy Asian Fish En Pappillote

Meanwhile, peel and finely chop (or grate) the ginger

3 Snappy Asian Fish En Pappillote

Combine the chopped ginger, mirin, toasted sesame oil, rice vinegar, soy sauce and chilli flakes (Can't handle the heat? Go easy!) in a bowl

Mix well – this is your marinade

4 Snappy Asian Fish En Pappillote

Cut 4 [8] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper 

Lay each basa fillet in the middle of 2 pieces (doubling it up prevents any leakages!) and add the parcels to a baking tray

Spoon the marinade over each basa evenly 

5 Snappy Asian Fish En Pappillote

Scrunch the edges of the baking paper together around the fish to form a sealed parcel

Put the baking tray in the oven for 15 min or until the fish is cooked

Tip: your fish is cooked when it turns opaque and flakes easily

6 Snappy Asian Fish En Papillote

Meanwhile, peel and finely chop (or grate) the garlic

Trim then slice the spring onion[s] finely

Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

7 Snappy Asian Fish En Papillote

Once the rice is nearly tender, add the chopped garlic and mange tout to the same pot

Cook for a further 5 min before draining the lot

Once drained, season lightly with salt and pepper and stir through the carrot ribbons until they've wilted slightly

8

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Serve the fish parcels with the vegetable rice to the side

Garnish with the sliced spring onion

Enjoy!

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