Ginger steamed snapper parcel with cauliflower rice and chard

From Madeleine Shaw


2 snapper fillets (or sea bass, salmon or cod)

1 tbsp fresh grated ginger

1 tbsp tamari or soy sauce

½ cauliflower, stalk removed and roughly chopped

3 spring onions, chopped into ½cm pieces

1 tsp turmeric

50g Swiss chard, chopped (or any other chard or bok choi)

10 cherry tomatoes, halved

1 tbsp coconut oil, plus 2 tsp

2 limes

Salt and pepper


Preheat the oven to 200ºC/fan 180ºC/gas mark 6.

Rub the fish in the ginger and tamari or soy sauce..

Put the roughly chopped cauliflower into a food processor and process for a few minutes until you get a rice-like consistency. Heat one tablespoon coconut oil in a pan over a medium heat. Toss the spring onions into the pan with a pinch of salt, stir-fry for a few minutes, then add the turmeric and cauliflower rice. Stir-fry for one minute, until the cauliflower has coloured, then take it off the heat.

Grab some foil or baking paper and make a rectangle at least 45cm in length. For each person, dollop one teaspoon coconut oil in the middle, then the chard, cauliflower rice and tomatoes. Finally, place the fish on top. Grind some salt and pepper over the fish and squeeze the juice of one lime into each parcel. Wrap the foil or baking paper around the food and seal up the edges.

Bake for 15–20 minutes, until the fish is cooked through, and serve in the parcels.