Ginger Soy Baked Garfish with Bok Choy


Preparation time
15 mintues

Cooking time
10 minutes

2 people

1 packet 200g Ferguson garfish fillets, thawed in the refrigerator overnight
2 tablespoons soy sauce
1 tablespoon Chinese rice wine
2 teaspoons caster sugar
2 teaspoons chopped ginger
1 clove garlic, crushed
3 heads bok choy, halved
2 tablespoons chopped coriander
2 teaspoons sesame seeds

Ginger Soy Baked Garfish with Bok Choy

Preheat the oven to 180°C. In a mixing bowl, add the soy sauce, rice wine, caster sugar, ginger and garlic.

Place two 30x30cm pieces of foil next to one another on a baking tray and top with two pieces of non-stick paper. Onto the paper, divide the bok choy and garfish fillets. Fold up the sides of the paper slightly, and divide the ginger soy dressing, coriander and sesame seeds between the two parcels. Fold over the paper to encase the filling, and wrap with the foil.

Place in the oven for 10 minutes, or until the garfish is cooked. Remove from the oven and carefully open the parcels to serve.

(Dietary specifications: Lactose Free. For gluten free option use gluten free soy sauce)