Ginger Fish Parcels with Bok Choy
In the UK: Ginger Fish Parcels with Pak Choi
- 35 mintotal time
- $2.82£2.11a serving
- 476458calories
- 3332 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
White fish baked in foil parcels with fresh ginger, soy and sesame, served with rice and tender greens.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1 tbsp rice vinegar
- 1.25 lb frozen white fish fillets (cod, pollock or tilapia), 4 fillets, thawed overnight in the fridge
- 1 oz fresh ginger, cut into thin matchsticks
- 1 bunch green onions, finely shredded
- 11 oz baby bok choy, halved lengthways
- 2 garlic cloves, sliced
- 1 red chili pepper (Fresno), thinly sliced, to serve (optional)
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp sugar
- 1 tbsp vegetable oil
Contains: fish, soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 400°F. Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the soy sauce, toasted sesame oil, rice vinegar and sugar with 2 tablespoons of water.
- Tear off four large squares of foil. Put a piece of fish on each, scatter with the fresh ginger and half the green onions, drizzle half the sauce over straight from the bowl and fold the foil into loose parcels, sealing the edges tightly. Wash your hands after handling the raw fish. Bake on a baking tray for 12–15 minutes, until the fish is opaque and flakes easily (145°F).
- Meanwhile, heat the vegetable oil in a frying pan or wok on high heat and stir-fry the baby bok choy with the garlic for 3 minutes, until the stems are just tender. Add 1 tablespoon of the remaining sauce.
- Open the parcels carefully, as hot steam escapes. Scatter the fish with the rest of the green onions, spoon over the last of the sauce and serve with the rice, the greens and the red chili if using.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 25 ml rice vinegar
- 550 g frozen white fish fillets (cod, pollock or basa), 4 fillets, thawed overnight in the fridge
- 30 g fresh ginger, cut into thin matchsticks
- 1 bunch spring onions, finely shredded
- 300 g pak choi, halved lengthways
- 2 garlic cloves, sliced
- 1 red chilli, thinly sliced, to serve (optional)
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tsp sugar
- 1 tbsp vegetable oil
Contains: fish, soya, sesame. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 200°C (180°C fan). Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the soy sauce, toasted sesame oil, rice vinegar and sugar with 2 tablespoons of water.
- Tear off four large squares of foil. Put a piece of fish on each, scatter with the fresh ginger and half the spring onions, drizzle half the sauce over straight from the bowl and fold the foil into loose parcels, sealing the edges tightly. Wash your hands after handling the raw fish. Bake on a baking tray for 12–15 minutes, until the fish is opaque and flakes easily (63°C).
- Meanwhile, heat the vegetable oil in a frying pan or wok on high heat and stir-fry the pak choi with the garlic for 3 minutes, until the stems are just tender. Add 1 tablespoon of the remaining sauce.
- Open the parcels carefully, as hot steam escapes. Scatter the fish with the rest of the spring onions, spoon over the last of the sauce and serve with the rice, the greens and the red chilli if using.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 476 |
|---|---|
| Protein | 33 g |
| Carbohydrate | 67 g |
| Fat | 8 g |
| Fiber | 3 g |
| Sodium | 795 mg |
| Calories | 458 |
|---|---|
| Protein | 32 g |
| Carbohydrate | 70 g |
| Fat | 8 g |
| Fibre | 2 g |
| Sodium | 842 mg |
Worked out from the ingredients, 347 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.82 a serving in the US (range $2.16–$3.74) and £2.11 in the UK (range £1.61–£2.79). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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