Sweet Chilli Fish Parcels

Recipe by ImPat
READY IN: 45mins


  • 13
    cup sweet chili sauce
  • 2
    tablespoons oyster sauce
  • 1 12
    teaspoons sesame oil
  • 1
    bunch bok choy (400 grams baby quartered lengthwise)
  • 1
    carrot (small cut into matchsticks)
  • 12
    capsicum (red medium thinly sliced)
  • 4
    (150 g) fish fillets (firm white)
  • 1 14
    cups jasmine rice (or long grain white)
  • coriander (sprigs to serve)


  • Preheat oven to 180C (160C fan forced).
  • Tear off 4 pieces of foil about 40cm long and place on a flat work surface and top each piece with a piece of baking paper.
  • Combine chilli sauce, oyster sauce and sesame oil in a small jug.
  • At centre of each piece of paper, place a quarter of the bok choy, carrot and capsicum and top with the fish and then drizzle with sauce mixture and then top with the ginger and fold to make a parcel.
  • Place seam side down on a baking tray and bake for 20 to 25 minutes or until cooked (fish will flake when tested with a fork).
  • Place rice in a medium saucepan and wash under cold water until water runs clear and drain.
  • Add coconut milk and 1 1/2 cups of water and cover with a titght fitting lid and bring to the boil, reduce hat and cook rice for 10 to 12 minutes or until liquid is alsmost absorbed.
  • Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).
  • Fluff with a fork to separate grains.
  • Remove fish from parcels and serve with rice and top with coriander.