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Ingredients :
Serves 2
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scant ¾ cup shredded bok choy
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¾ cup bean sprouts
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2/3
cup sliced shiitake mushrooms
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2/3
cup torn oyster mushrooms
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¼ cup thinly sliced scallions
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1 tsp finely grated fresh ginger
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1 tbsp thinly sliced lemongrass
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ready-made low-fat sweet and sour sauce
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2 x 3¼oz / 2 x 90g / sea bass fillets,
skinned
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1½ tsp sesame seeds, toasted
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Method :
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Preheat the oven to 400°F/200°C. Cut 2
x 15 inch / 38cm squares of wax paper and 2 foil squares the same size.
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Combine the bok choy, bean sprouts, both
kinds of mushrooms, and the scallions in a bowl, then add the ginger
and lemongrass. Toss all the ingredients together.
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Put a square of wax paper on top of a
square of foil and fold into a triangle. Open up and place half mixture
into the center, pour half the sweet over the vegetables, and place the
fish fill with a few sesame seeds. Fold the foil to parcel. Repeat to
make the second parcel.
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Place the parcels on a cookie sheet and
bake for 10 minutes, until the foil parcels puff with steam. To serve,
place on individual plates and snip open at the table so that you can
enjoy the wonderful aromas as the parcels are opened.
Variations :
Calories: 150
Fat: 3g
Saturated Fat: 0.5g
Salt: 0.05g |
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