Asian Style Fish Parcel

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 20 ratings

This recipe using steaming to make a healthy, flavourful dish.

recipe updated 14 Sep 2021


  • Spring onion icon
    Spring onion
    4 (about 60 g)
  • Carrot icon
    80 g (about 1 ⅔)
  • Pak choi icon
    Pak choi
    300 g (about 2 ⅓)
  • Cod fillet icon
    Cod fillet
    4 (about 600 g)
  • Fresh chilli icon
    Fresh chilli
    1 (about 20 g)
  • Ginger icon
    2 teaspoons (about 4 g)
  • Sesame oil icon
    Sesame oil
    2 teaspoons (about 10 ml)
  • Dark soy sauce icon
    Dark soy sauce
    1 ⅜ tablespoons (about 20 ml)
  • Rice wine icon
    Rice wine
    1 tablespoon (about 15 ml)
  • Garlic purée icon
    Garlic purée
    2 teaspoons (about 11 g)
  • Caster sugar icon
    Caster sugar
    ½ teaspoon (about 2 g)
  • Sesame seeds icon
    Sesame seeds
    1 tablespoon (about 8 g)
  • Water icon
    as needed


  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Steamer tray
  • kCook icon Jug
  • kCook icon Medium bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Turn direct prep attachment to position 2
  4. Slice spring onion into a clean medium bowl with direct prep attachment
  5. Slice carrot and pak choi into the medium bowl
  6. Line the steamer tray with parchment paper
  7. Add cod fillet to the steamer tray
  8. Transfer content of medium bowl to steamer tray then set aside
  9. Add sesame oil, dark soy sauce, fresh chilli, rice wine, ginger, garlic purée, caster sugar and sesame seeds to a clean jug
  10. Mix
  11. Drizzle steamer tray with dressing
  12. Wrap with parchment paper
  13. Fit stir tool to kCook bowl
  14. Fit kCook bowl to kCook Multi
  15. Add water to the kCook bowl up to the 1 litre mark
  16. Attach lid to kCook bowl
  17. Heat with filler cap removed - 104°C
  18. Fit
  19. Steam with filler cap removed - 20 min, 104°C
  20. Serve
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