Name: Ginger Fish Parcels with Steamed Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.5 cup Cooked jasmine rice; 1 cup Bok choy; 0.5 cup Carrots; 1 tbsp Tamari; 2 tsp Toasted sesame oil; 1 tbsp Fresh ginger; 2 cloves Garlic; 1 stalk Green onion; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Ginger Fish Parcels with Steamed Rice

White fish fillets oven-steamed in parchment with aromatic ginger and tamari, served over fluffy jasmine rice with crisp bok choy.

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NUTRITION

Protein

47.1g

Fat

11.9g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked jasmine rice

1 cup Bok choy

0.5 cup Carrots

1 tbsp Tamari

2 tsp Toasted sesame oil

1 tbsp Fresh ginger

2 cloves Garlic

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and prepare a large square of parchment paper.
2
Place the chopped bok choy and julienned carrots in the center of the parchment paper.
3
Season the cod fillet with sea salt and black pepper, then place it directly on top of the vegetables.
4
In a small bowl, whisk together the tamari, toasted sesame oil, grated fresh ginger, and minced garlic.
5
Drizzle the ginger-tamari sauce evenly over the fish and the vegetable bed.
6
Fold the parchment paper edges together and crimp them tightly to create a sealed, airtight parcel.
7
Place the parcel on a baking sheet and bake for 12 to 15 minutes until the fish is opaque and flakes easily.
8
Carefully open the steam-filled parcel and serve the fish and vegetables over the warm jasmine rice.
9
Garnish with sliced green onions before serving for a fresh finish.