Fish in Foil


  • 4 (600g)
    salmon fillets, skin removed
  • 4 slices
  • 1 stalk
    lemongrass, thinly sliced
  • 3
    green onions (shallots), sliced
  • 1 medium (200g)
    red capsicum, thinly sliced
  • 1 medium (120g)
    carrot, cut into thin strips
  • 1 tsp
    sesame oil
  • 1/4 cup (60mL)
    lime juice
  • 2 tbsp
    Sweet Chilli Sauce
  • 1 tbsp
  • 500g
    baby bok choy, halved
  • Fresh Coriander Leaves, to serve
  • Steamed Jasmine Rice, to serve

How to Cook

Prep Time: 20 minutes | Cooking Time: 20 minutes
  1. Cut four, 30cm squares each of aluminium foil and baking paper. Lay baking paper over foil; place salmon on baking paper; top with ginger, lemongrass, green onions, capsicum and carrot.

  2. Place sesame oil, lime juice, sweet chilli sauce and MAGGI Fish Sauce in a jug; whisk to combine; spoon over salmon. Fold up the edges of the baking paper and foil to form a parcel.

  3. Place parcels in a large bamboo steamer over a wok of simmering water. Cover and steam for 10–15 minutes or until just cooked.

  4. Place the bok choy in a separate steamer on top of the fish and cook covered, for 5 minutes or until tender.

  5. Serve fish parcels on top of bok choy, garnished with coriander. Serve with steamed jasmine rice.