Name: Sticky maple, soy and ginger fish parcels
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 tbsp soy sauce; 2 tbsp maple syrup or runny honey; 1 tbsp shaohsing rice wine; 1 tbsp chilli crisp; 1 tbsp finely grated ginger; 2 skinless fillets of trout or salmon; 1 pouch of jasmine or basmati rice; 1 lemon halved; 3 baby pak choi leaves separated; spring onions to serve; red chilli chopped, to serve

2 tbsp soy sauce
2 tbsp maple syrup or runny honey
1 tbsp shaohsing rice wine
1 tbsp chilli crisp
1 tbsp finely grated ginger
2 skinless fillets of trout or salmon
1 pouch of jasmine or basmati rice
1 lemon
halved
3 baby pak choi
leaves separated
spring onions
to serve
red chilli
chopped, to serve

Method

step 1
Mix the soy, maple syrup, rice wine, chilli crisp and ginger. Put half the marinade in a shallow dish and toss with the fish.
step 2
Heat the oven to 200C/180C fan/gas 6. Tear off two large sheets of foil and two large sheets of baking paper. Lay the foil down and sit the baking paper on top.
step 3
Divide the rice between the two then squeeze over the lemon. Sit the pak choi on top, then the fish and its marinade. Seal up the parcels and sit on a baking tray.
step 4
Bake for 15 mins then remove and serve scattered with the spring onions and chilli, and the rest of the marinade for drizzling.