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Steamed fish 'en papillote'


  • Cut baking paper into 4 large pieces and top each one with leek, spring onion, ginger and the fish. Sprinkle with soy, tightly wrap up and steam until firm to the touch.
  • Serve the fish on a bed of steamed rice with the sauce poured over the top and a garnish of spring onion.


  • julienne of leek
  • shredded spring (green) onion
  • a good knob of ginger, grated
  • 2 x 180 gm fish fillets
  • low salt soy sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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