Entertaining
Soy and Ginger Fish
Steamed in Parchment
- 10m prep
- 12m cook
- Serves 2
Soy and Ginger Fish
-
RECIPE CREATED BY
Friends & Family -
Pairs with Pinot Gris
-
Perfect for Duo Dining
-
Perfect for Healthy + Quick
Ingredients
2
x
The Better Fish® Barramundi Skinless Fillets
kosher salt
parchment paper
butcher's twine
2
teaspoons
sesame oil
2
tablespoons
low sodium soya sauce
2
garlic clove
minced
minced
2
teaspoons
ginger
freshly grated
freshly grated
2
teaspoons
honey
2
teaspoons
rice vinegar
½
teaspoon
miso paste
optional, but adds great depth to flavors
optional, but adds great depth to flavors
1
lime
thinly sliced
thinly sliced
1
ounce
red capsicum
thinly sliced
thinly sliced
1
spring onion
thinly sliced
thinly sliced
2
tablespoons
edamame bean
ready-to-eat
ready-to-eat
parsley
freshly chopped, or cilantro
freshly chopped, or cilantro
sesame seed
Nutrition per serving
| Calories | 272.29kcal | 14% |
|---|---|---|
| Fat | 7.84 | 11% |
| Carbs | 15.61 | 6% |
| Sugars | 8.26 | 9% |
| Protein | 35.83 | 72% |
| Sodium | 878.38mg | 44% |
| Fiber | 2.44 | 9% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 272.29kcal | 14% |
|---|---|---|
| Fat | 7.84 | 11% |
| Saturated Fat | 1.67 | 8% |
| Monounsaturated Fat | 2.19 | 219% |
| Polyunsaturated Fat | 2.35 | 235% |
| Carbs | 15.61 | 6% |
| Fiber | 2.44 | 9% |
| Sugars | 8.26 | 9% |
| Protein | 35.83 | 72% |
| Cholesterol | 85.05mg | 28% |
| Sodium | 878.38mg | 44% |
| Calcium | 51.49mg | 6% |
| Magnesium | 25.25mg | 7% |
| Potassium | 1207.54mg | 35% |
% Daily Value*
| Iron | 1.04mg | 7% |
|---|---|---|
| Zinc | 0.46mg | 5% |
| Phosphorus | 59.21mg | 8% |
| Vitamin A | 224.98mkg | 28% |
| Thiamin B1 | 0.06mg | 5% |
| Riboflavin B2 | 0.07mg | 5% |
| Niacin B3 | 0.57mg | 4% |
| Vitamin B6 | 0.13mg | 9% |
| Folic Acid B9 | 49.38mkg | 25% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 34.59mg | 43% |
| Vitamin D | 15.31mkg | 306% |
| Vitamin E | 0.53mg | 4% |
| Vitamin K | 61.95mkg | 83% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
8.6
/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 2.44 | 9% DV |
| Protein 35.83 | 72% DV |
| Calcium 51.49mg | 6% DV |
| Magnesium 25.25mg | 7% DV |
| Potassium 1207.54mg | 35% DV |
| Iron 1.04mg | 7% DV |
| Vitamin A 224.98mkg | 28% DV |
| Vitamin C 34.59mg | 43% DV |
Nutrients with negative impact
| Saturated Fat 1.67 | 8% DV |
| Carbs 15.61 | 6% DV |
| Sugars 8.26 | 9% DV |
| Cholesterol 85.05mg | 28% DV |
| Sodium 878.38mg | 44% DV |
Awaken your senses with Far Eastern sights and scents. Soy and Ginger Fish Steamed in Parchment blends East Asian flavors with crunchy strips of red bell pepper, edamame, zippy scallions, and meaty barramundi. Recipe, food styling and photography by Dana Sandonato of Killing Thyme.
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
Remove fish from packaging, season with salt and pepper, and set aside.
Step 3
Add all of the sauce ingredients to a bowl and whisk until well-blended. Set aside.
Step 4
Tear/cut parchment into segments — one segment per fish. The size of the parchment depends on the size of your fillets, but you should be fine with a piece of parchment that measures approx. 13 inches wide. Lay each segment down on a flat surface.
Step 5
Place each fish fillet in the center of the parchment paper and top with garnishes; feel free to add your own fave veggies to the mix.
Step 6
Drizzle half of the sauce over one fillet, and the rest over the other.
Step 7
Once everything is in place, take one of the sides of your parchment and fold it over the fish. After that, grab the other side, and fold it over enclosing the fish. Twist the ends of the parchment one at a time, securing each one by tying butchers twine around it.
Step 8
Place on a baking sheet and place in oven for 12 minutes, or until fish is opaque, flaky, and has an internal temperature of 145 degrees F.
Suggested sides
-
Cauliflower
Rice -
Stir-Fried
Shitakes
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