We like to wrap the fish, in parcels using baking paper and then wrap them again in tinfoil just incase any of the sauce spills out.
To wrap each parcel, you can either fold it as you would a present or carefully bring the sides of the baking paper over the fish to meet in the centre. Then, fold and crimp the edges together, creating a sealed parcel. Repeat the same process with the tinfoil.
Cook the rice as per the packet instructions (we like to use the absorption method).
Add the tamari, rice wine vinegar, coconut sugar and sesame oil to a glass jar and shake well until the sugar has dissolved.
Prepare four large pieces of baking paper and add 1 fillet or 150g of fish to each. Pour over the sauce and carefully wrap into individual parcels.
Get four pieces of tinfoil and wrap each fish parcel in the tinfoil (this helps keep the heat in and also makes sure none of the sauce spills out onto the oven tray).
Pop the fish in the oven and cook for 14-18 minutes (depending on the size of the fillets).
When the fish is nearly cooked, steam the brocollini for about 3 minutes until cooked through but it still has a nice crunch to it. Once cooked, season with salt and drizzle with sesame oil.
Serve the fish alongside the rice and the brocollini; garnish with the optional toppings.
VARIATIONS
Vegetables
Swap out the brocollini for green beans or bok choy.
Protein
Swap out the white fish for salmon.
For a vegetarian option swap out the fish for 2 x 300g blocks of firm tofu, cut each block into 2. Add 2 Tbsp of sweet chilli sauce to the sauce and then assemble and cook as you would the fish.
Other
For a lighter option serve with more veggies instead of the rice.
