First posted: Jul 30, 2015

Easy Asian-Style Fish with Pak Choi and Coconut Rice


I’m always on the hunt for new ways to use simple, sustainably-caught fish that turns them into a speedy mid-week feast, and this recipe definitely checks all of those boxes. Cooking it en papillote (aka neatly packaged in baking paper) means that the meat steams until it flakes apart perfectly. Also, all the gingery-soy-honey-lime deliciousness that’s going on is tightly locked in by the paper parcel, and how could that ever be a bad thing?

Pair it simply with some steamed or flash-fried pak choy (drizzle with a little sesame oil for an extra special something); and jasmine rice that’s been gently cooked in coconut milk and, well, it’s pretty amazing.

This recipe is originally from Season 1 of our TV show Sarah Graham Cooks Cape Town, and as I’ve been crazily, madly, putting recipes and scripts together for the second season, Sarah Graham’s Food Safari, which we’re due to film over 7 weeks from the 12th August onwards, I thought it would be fun to look back at some of the original recipes. Another one that I featured recently was our beautiful Quinoa Bounty Bowls.



Cooks in:        Serves:4

  • 800 g firm white sustainable fish fillets
  • Salt and freshly ground black pepper
  • 2 Tbsp soy sauce
  • 2 Tbsp runny honey
  • 2 tsp grated fresh ginger
  • 2 Tbsp lime juice
  • 1 red chill, de-seeded and finely chopped
  • a handful of fresh coriander, roughly chopped, for serving
For the Pak Choi
  • 2 heads baby pak choi, roughly sliced lengthways
  • 1 Tbsp olive oil
  • 1-2 tsp sesame oil
  • 1 Tbsp soy sauce
For the Coconut Jasmine Rice
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup boiling water

What to do

1. Pre-heat your oven to 200C.

2. Cook your jasmine rice in the coconut milk and water mixture. Keep an eye on it and add a little more water if you need to. Remove and set aside to steam gently.

2. Pat the fish fillets dry with kitchen paper, place onto a sheet of open baking paper (large enough to fully wrap the fish in) and then season with salt and pepper. Then coat with the remaining ingredients, except the fresh coriander.

3. To fold en papillote do as follows: Place the two longer edges of the paper together, make a 1cm fold, and then fold again until you have reached the fish fillet. The repeat with the two remaining edges. Place in the oven and cook for 10-12 minutes or until the flesh flakes apart easily with a knife.

4. Just before serving, heat the olive oil in a wok or pan and fry the pak choi along with the sesame oil and soy sauce.

4. Serve the fish and greens over the steaming jasmine rice, and sprinkle with fresh coriander, dressing with extra lime juice and soy sauce if necessary.

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