Add flavour to fish with crisp shallots — they’re an excellent source of vitamin C and the green stems provide folate and beta-carotene.
Ingredients
- 3 shallots, trimmed, pale section thinly sliced diagonally, green section cut into thin strips
- 4 white fish fillets
- 4cm-piece fresh ginger, cut into thin strips
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Method
- Step 1Preheat oven to 200°C. Place shallot strips in a bowl of iced water in the fridge for 15 minutes. Drain.
- Step 2Meanwhile, cut four 40cm squares of baking paper and four 40cm squares of foil. Place 1 paper square on top of 1 foil square. Top with 1 fish fillet. Repeat with remaining paper, foil and fish. Divide the sliced shallot, ginger, soy sauce and oil among fish. Fold up to enclose filling. Bake on 2 baking trays for 15 minutes or until just cooked through.
- Step 3Open the parcels. Top with shallot curls.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
666 kj
Energy
4g
Fat Total
1g
Saturated Fat
1g
Fibre
28g
Protein
94mg
Cholesterol
471.06mg
Sodium
1g
Carbs (sugar)
1g
Carbs (total)
All nutrition values are per serve
Notes
Cooking tip: To make shallot curls, cut green section lengthways into thin strips. Place in a bowl of iced water in fridge for 15 minutes. Use as a garnish for stir-fries and fish dishes.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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