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Seafood Recipes


Baked Aquna Parcels with Ginger and Soy Sauce

Baked Aquna Parcels with Ginger and Soy Sauce


1 200g Aquna fillet
1 head of baby bok choy (halved lengthwise)

For the sauce

1 tbsp sesame oil
2.5cm piece of ginger, peeled and
cut into matchsticks
1 tbsp Shaoxing rice wine
1 tbsp soy sauce
1 tsp oyster sauce
1/2 tsp white sugar


1. Preheat the oven to 200°C.
2. In a small saucepan, heat the sesame oil over low heat until it becomes fragrant, about 1 minute. Add ginger and cook, stirring continuously for another minute.
3. Add the rice wine, soy sauce, oyster sauce and sugar. Raise the heat to medium-low and simmer for 1 to 2 minutes. Remove from heat and set aside.
4. Prepare a large piece of baking paper (about 30cm on each side) by folding the paper down the middle to mark two halves.
5. Assemble the parcels. Place the baby boy choy in the centre of one half of the baking paper sheet. Top with the Aquna fillet and drizzle over sauce.
6. Fold the top half of the baking paper over the fish, tightly folding/scrunching in sections all the way around the create a sealed pouch. Once completely sealed, place the parcel onto a baking tray and bake for 12 minutes.
7. Transfer the sealed parcel to a serving plate and open right before serving.

Baked Aquna Parcels with Ginger and Soy Sauce