Barramundi parcels with zucchini and squash

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How to make Barramundi parcels with zucchini and squash

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:10
  • Total Time : 0:30

Ingredients

  • 2 zucchini, cut into batons
  • 2 yellow squash, cut into batons
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon mirin, or sweet white wine
  • 4 barramundi fillets (180 - 300g)
  • 1/4 cup basil leaves, torn
  • 8 sprigs fresh coriander
  • 2 tablespoons vegetable oil
  • 3cm piece ginger, julienned
  • 4 shallots, sliced
  • 1 clove garlic, finely sliced
  • 3 heads bok choy, each cut into 4
  • 1 teaspoon fish sauce
  • 1 tablespoon oyster sauce

Method

  • Step 1 Preheat oven to 220ºC.
  • Step 2 Place a baking tray in the oven to preheat.
  • Step 3 Divide the zucchini and squash between four pieces of foil 30cm x 40cm.
  • Step 4 Combine the soy sauce, sesame oil, oyster sauce and mirin in a small mixing bowl, whisk well, and drizzle over the zucchini and squash and season with salt and pepper.
  • Step 5 Season the Barramundi on both sides with salt and pepper and place a barramundi fillet onto each mound of zucchini and squash and divide half of the basil and corriander between each parcel.
  • Step 6 Bring together the long sides of foil and fold to enclose the fish parcel to ensure no steam can escape during cooking.
  • Step 7 Place the parcels on the pre-heated baking tray and cook in oven for 10-12 minutes depending on thickness of fish fillets, then remove from oven.
  • Step 8 Meanwhile, heat the vegetable oil in a wok over medium-high heat and swirl to coat.
  • Step 9 Add the ginger, shallots and garlic and cook for 30 seconds.
  • Step 10 Add the bok choy and toss for 3 to 4 minutes or until slightly wilted.
  • Step 11 Add fish sauce and toss to coat and season to taste with salt and pepper.
  • Step 12 Place 3 pieces of bok choy onto the center of 4 serving plates.
  • Step 13 Open the parcels of fish, remove and discard the herbs.
  • Step 14 Place fish on the top of the bok choy and place the zucchini and squash on top of the fish.
  • Step 15 Spoon the juices from the parcel around the outside of the plate.
  • Step 16 Finely chop the remaining basil and coriander, sprinkle over the fish and serve.

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