Preparation time: 0:20

Cooking time: 0:15

Serves: 4

Calories: Approximately 400 calories per serve


  • 4 115g barramundi fillets
  • 1 Tbsp. Kikkoman soy sauce
  • 2 tsp. mirin
  • 1 Tbsp. rice wine vinegar
  • 1 garlic clove, crushed
  • 1 fresh ginger, peeled, cut into matchsticks
  • 2 Tbsp. coarsely chopped coriander stems
  • 2 bunches buk choy
  • 1/2 tsp. sesame oil
  • 1 cup brown rice
  • 1 sliced long red chilli, 4 lime wedges and 1/2 cup fresh coriander leaves to serve


Step 1  In a small bowl, combine Kikkoman soy sauce , mirin, rice wine vinegar, garlic, and 2 tsp cold water. Meanwhile, cook the brown rice as per directions on the back of pack.

Step 2  Cut non-stick baking paper into 4 large squares. Place 1 fish fillet in centre of each square. Top with 1⁄4 of the ginger and coriander stems. Drizzle with 1/4 of the soy mixture. Fold up baking paper to enclose filling and form a parcel.

Step 3 Place a large steamer over a wok or large saucepan of simmering water. Place parcels, seam-side up, in steamer. Cook, covered, for 6 to 8 minutes or until fish is cooked through. Remove steamer from wok and then carefully remove fish from steamer.

Step 4 Place Buk Choy in steamer. Cook, covered, for 5 minutes or until just tender or until wilted.

Step 5  Place  Buk Choy on serving plates, top with fish and drizzle with remaining sauce from parcel. Serve with rice. Garnish with chilli, coriander leaves and a wedge of lime