This superb dish by perfectly combines the great tastes of barramundi, zucchini and squash.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp fish sauce
    •    1 tsp sesame oil
    •    4 shallots, sliced
    •    1 tbsp soy sauce
    •    1 tbsp oyster sauce
    •    2 tbsps vegetable oil
    •    8 sprigs fresh coriander
    •    1/4 cup basil leaves, torn
    •    1 clove garlic, finely sliced
    •    2 zucchini, cut into batons
    •    3cm piece ginger, julienned
    •    4 barramundi fillets (180 - 300g)
    •    2 yellow squash, cut into batons
    •    1 tbsp mirin, or sweet white wine
    •    3 heads bok choy, each cut into 4

Method

1. Preheat oven to 220ºC.
   
   
2. Place a baking tray in the oven to preheat.
   
   
3. Divide the zucchini and squash between four pieces of foil 30cm x 40cm.
   
   
4. Combine the soy sauce, sesame oil, oyster sauce and mirin in a small mixing bowl, whisk well, and drizzle over the zucchini and squash and season with salt and pepper.
   
   
5. Season the barramundi on both sides with salt and pepper and place a barramundi fillet onto each mound of zucchini and squash and divide half of the basil and corriander between each parcel.
   
   
6. Bring together the long sides of foil and fold to enclose the fish parcel to ensure no steam can escape during cooking.
   
   
7. Place the parcels on the pre-heated baking tray and cook in oven for 10-12 minutes depending on thickness of fish fillets, then remove from oven.
   
   
8. Meanwhile, heat the vegetable oil in a wok over medium-high heat and swirl to coat.
   
   
9. Add the ginger, shallots and garlic and cook for 30 seconds.
   
   
10. Add the bok choy and toss for 3 to 4 minutes or until slightly wilted.
11. Add fish sauce and toss to coat and season to taste with salt and pepper.
    
    
12. Place 3 pieces of bok choy onto the center of 4 serving plates.
    
    
13. Open the parcels of fish, remove and discard the herbs.
    
    
14. Place fish on the top of the bok choy and place the zucchini and squash on top of the fish.
    
    
15. Spoon the juices from the parcel around the outside of the plate.
    
    
16. Finely chop the remaining basil and coriander, sprinkle over the fish and serve.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-parcels-zucchini-squash/9f06fc78-b11d-4d34-a994-5872f43d6f3c