Tonight I tried out Lorna Jane’s Asian-inspired fish, a recipe from her recently released ‘Nourish’ cookbook.
I made a few FODMAP friendly adjustments from her original recipe which I found on the
This dish is so simple, flavourful and fresh!! The
cookbook by Lorna Jane has definitely gone to the top of my lust list.
What you will need
1 red chilli
4 bunches of baby Bok Choy, halved
2 200g firm white fish (I used Red Emperor)
2 tbsp tamari
2 tbsp extra virgin coconut oil
2 whole cloves of garlic
1cm piece fresh ginger, grated
2 tbsp rice malt syrup
1 tbsp finely chopped coriander
1/3 cup fresh
coriander to garnish
1 lime, cut into wedges
What to do:
Preheat oven to 200°C
Finely chop half the chilli; thinly slice remaining chilli
Place two 30cm squares baking paper on a board. Divide Bok Choy evenly between squares of papers. Place fish on top of Bok Choy.
Whisk tamari, oil ginger, rice malt syrup, chopped coriander and chopped chilli in a small bowl until combined. Drizzle mixture over fish and place a garlic clove with each one. Gather corners of baking paper together above fish, twist to enclose securely.
Place parcels on oven tray. Bake for about 15 minutes or until cooked
Place bundles open on serving plates and unwrap to remove garlic.
Sprinkle with sliced chilli and coriander leaves. Serve with lime wedges.