This has to be one of the easiest and most exciting ways of cooking a fish fillet. I love the drama of serving the puffed up parcels straight to the table before tearing them open to reveal lots of billowing steam! Properly cool cooking!
4 Mackerel fillets, pin-boned
6 spring onions, finely sliced
4 Bok Choy, sliced lengthways
250g rice noodles, cooked
For the marinade
6 tbsp soya sauce
2 tbsp Chinese Rice wine
1 thumb sized piece of fresh root ginger, peeled and finely chopped
1 red chilli, finely chopped
3 garlic cloves, peeled and finely chopped
2 tbsp honey
1 tbsp sunflower oil
Preheat the oven to 200˚C. Cut out four sheets of parchment paper, each twice the size of a mackerel fillet. Whisk together the teriyaki marinade.
Arrange the bok choy on the parchment sheet and top each with a mackerel fillet and some spring onion. Spoon the teriyaki marinade over the fillet. Fold up the sides of the parchment paper and seal the corners with metal paper clips.
Place on a baking tray and cook in the oven for about 10 minutes until the mackerel is cooked and the bok choy is tender. Tear open the parcels and serve straight away to the table with the noodles.