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Prep Time
25 min
Cuisine
Asian
This tasty Asian-inspired supper is super quick to prep. You'll start by making a marinade with lime, sesame oil, Thai spice jelly, ginger and soy, and lots of fresh herbs, then add it to pak choi and basa and simply cook it all 'en papillote'. Served with basmati rice. (Dairy-free: see our FAQs for details).
Prep Time
25 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 592 kJ 140 kcal |
2152 kJ 510 kcal |
Fat of which saturates |
4 g 1.3 g |
14.6 g 4.6 g |
Carbohydrate of which sugars |
19.4 g 3.3 g |
70.6 g 11.8 g |
Fibre | 1.4 g | 5.1 g |
Protein | 7.6 g | 27.5 g |
Salt | 0.43 g | 1.56 g |
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.
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Meanwhile, peel and finely chop (or grate) the ginger
Zest the lime[s] and cut in half
Combine the chopped ginger, toasted sesame oil, juice of 1/2 [1] lime, soy sauce and Thai spice jelly in a bowl – this is your marinade
Chop the pak choi into quarters lengthways
Cut 2 [4] pieces of baking paper (or tin foil) approx. the size of A3 sheets of paper
Add the sheets of baking paper to a large baking tray (doubling it up prevents any leakages!)
Lay the pak choi in the middle of the baking paper
Add the basa fillets over the pak choi and season with a pinch of salt
Sprinkle over the lime zest
Drizzle over the marinade (reserve the bowl for later)
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 and the pak choi is tender
Tip: your fish is cooked when it turns opaque and flakes easily
Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, cut the remaining lime into wedges
Chop the coriander finely, including the stalks
Strip the mint leaves from the stalks and chop finely
Add the chopped herbs to the marinade bowl
Once the fish and pak choi are cooked, transfer to your serving plates
Pour the marinade from the parcel back into the marinade bowl and mix to combine – this is your Thai dressing
Serve the Thai-style fish and pak choi with the basmati rice and lime wedge to the side
Garnish with the toasted sesame seeds and the fried onions
Drizzle over the Thai dressing
Enjoy!