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Steamed fish and pak choi parcels

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4

Mr Hugh's spray
4 plaice, haddock or other white fish fillets
2 pak choi, thickly sliced
4 spring onions, shredded
1 red chilli, thinly sliced
3cm ginger, cut into matchsticks
2 tbsp reduced-salt soy sauce
Juice 1 lime
1 tsp Mr Hugh's chilli infused rapeseed oil


Heat oven to 200C/180C fan/gas 6. Place each fillet in the centre of a large square of foil, spray foil with a little Mr Hugh's, then top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil.

Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.

Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of Mr Hugh's chilli oil. Serve with rice.

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