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| Ingredients |
60 g (2 1/4 oz) bok choi,
shredded
40 g (1 1/2 oz) shiitake mushrooms, sliced
40 g (1 1/2 oz) oyster mushrooms, torn
20 g (3/4 oz) spring onion, finely sliced
1 tsp finely grated root ginger
1 tablespoon finely sliced lemon grass
2 x 90 g (2 x 3 1/4 oz) barramundi fillets, skinned and boned
10 g (1/4 oz) sesame seeds, toasted
Sweet & Sour Sauce:
90 ml (3 fl oz) unsweetened pineapple juice
1 tablespoon sugar
1 tablespoon) red wine vinegar
2 star anise, crushed
90 ml (3 fl oz) tomato juice
1 tablespoon cornflour, blended with a little cold water |
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| Method |
1. Preheat the oven to
200°CUP/400°F/Gas Mark 6. Cut 2 x 38 cm (15 inch) squares of
greaseproof paper and 2 of the same size aluminium foil squares.
2. To make the sauce, heat the pineapple juice, sugar, red wine
vinegar, star anise and tomato juice, simmer for 1 - 2 minutes
then thicken with the cornflour and water mixture, whisking
continuously, then pass through a fine sieve into a small bowl
to cool.
3. In a separate large bowl mix together the bok choi,
bean sprouts, mushrooms and spring onions, then add the ginger
and lemon grass. Toss all the ingredients together.
4. Put a square of greaseproof paper on top of a square of foil
and fold into a triangle. Open up and place half the vegetable
mix into the centre, pour half the sweet and sour sauce over the
vegetables and place the sea bass on top. Sprinkle with a few
sesame seeds. Close the triangle over the mixture and, starting
at the top, fold the right corner and crumple the edges together
to form an airtight triangular bag. Repeat to make the second
bag.
5. Place onto a baking tray and cook in the oven for 10 minutes
until the foil bags puff with steam. To serve, place on
individual plates and snip open at the table so that you can
enjoy the wonderful aromas as the bag is opened.
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