Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Easy recipes, Seafood

Real Living recipe for ginger fish with sesame rice.

INGREDIENTS

1½ cups white rice
2½ cups water
2 tbsp sesame seeds
4 green onions (shallots), trimmed and sliced thinly
2cm piece root ginger, peeled and shredded (or grated)
2 cloves garlic, sliced thinly
2 tbsp sesame oil
2 tbsp light soy sauce
200g sugar snap peas
Salt

METHOD

1. Preheat oven to 190&3186;C (170ºC fan-forced). Place rice and water in saucepan. Bring to boil, stirring occasionally. Cover with lid, lower heat and simmer for 15 minutes. Remove from heat and set aside for 5 minutes. Heat sesame seeds in frying pan on medium heat for 1 to 2 minutes until golden, then set aside.

2. Tear off 4x30cm lengths of baking paper. Place a fish fillet on each. Top with green onion, ginger and garlic. Mix sesame oil and soy sauce in jug and pour half over fish. Bring edges of paper together and fold over to make a parcel. Transfer to baking tray and bake for 10 minutes.

3. Meanwhile, bring pan of water to boil and cook sugar snaps in steamer for 2 minutes. Mix rice with remaining sesame oil/soy and a pinch of salt. Sprinkle with sesame seeds. Serve fish parcels with sugar snaps and rice.

Note Ginger shredders, available from Asian supermarkets, make using fresh ginger a breeze.

Ginger shredders, available from Asian supermarkets, make using fresh ginger a breeze.