In Asian, Lunch

Serves 4


  • 4 x 150g firm white fish fillets
  • milled black pepper
  • 1 fennel bulb, thinly sliced
  • red pepper & yellow pepper

Ginger & Soy Sauce:

  • 5ml Staffords garlic paste
  • 10ml Staffords ginger paste
  • 30ml rice wine vinegar
  • 60ml Staffords thick soy sauce


  • spring onions, thinly sliced
  • bean sprouts
  • fresh coriander and/or mint leaves
  • lime wedges
  1. Whisk the Ginger & Soy Sauce ingredients together in a small bowl.
  2. Preheat the oven to 190°C. Arrange the fish fillets on a sheet of foil and season with black pepper.
  3. Baste the fish with all of the Ginger & Soy Sauce and top with the fennel and peppers.
  4. Wrap the foil into a parcel to fully enclose the fish, to allow it to steam. Bake in the oven for 10-15 minutes, depending on the thickness of the fish.
  5. Carefully open the fish parcels and transfer to a serving plate.
  6. Top with spring onions, bean sprouts and fresh coriander and/or mint leaves.
  7. Serve at once with some jasmine rice, if desired, and lime wedges.
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