These Thai fish packets with baby bok choy feature your favorite firm white fish (we love halibut) and the fragrant flavors of lemongrass and ginger. Add in extra veggies such as shredded carrots or green onions to make it your own.
If you’ve never cooked packets before, you’ll quickly discover the best part – easy cleanup! Serve with roasted broccoli and you’ll have dinner on the table with only two pans.
Thai Fish Packets with Baby Bok Choy
- 4.0 stars
- 15m
- 20m
- 35m
Ingredients
- 8 baby bok choy
- 1 1/2 lb firm white fish
- 2 tsp. lemongrass
- 2 tsp. cilantro
- 2 tsp. ginger
- 1 lime
- 4 tbsp. coconut oil
- 2 tbsp. fish sauce
Instructions
- Quarter the baby bok choy lengthwise.
- Preheat the oven to 400F.
- Cut fish into individual serving portions. Cut large squares of parchment paper for each serving of fish. Place baby bok choy in the center of each square and top with a piece of fish.
- Finely chop the lemongrass and cilantro. Finely grate the ginger. Zest the lime and slice into wedges.
- Using clean fingers combine fish sauce, lemongrass, ginger, lime zest, and cilantro; spread evenly over fish. Top each packet with a tablespoon of coconut oil.
- Fold up parchment paper to make a sealed parcel: With the square sheet in front of you, bring the top and bottom edges together and fold over several times. Then fold each remaining side up to make a neat, tight packet.
- Bake for 20 minutes. Use a pair of kitchen scissors to cut open the packets, taking care to avoid burns from escaping steam.
- Serve with a wedge of lime.
Nutrition
- 316
- 37g
- 5g
- 1g
- 14g
- 11g
- 62mg
- 2g
- 751mg
Shelli
Moist, Tender, Healthy and EASY!