Paper-baked Barramundi with Spring Greens

Looking for some lighter, fresh-tasting meals as we move into the middle of spring? Our paper-baked barramundi with spring greens (RECIPE BELOW) uses the en papillote method to lock in all the delicious flavours.
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Paper-baked barramundi with spring greens
Serves 4 Prep 10 mins (+ 10 mins
standing time) Cooking 15 mins
2 spring onions, trimmed, cut into matchsticks
4 Coles Australian Ocean Barramundi Portions
5cm-piece ginger, peeled, cut into matchsticks
1 garlic clove, thinly sliced
2 spring onions, extra, trimmed, thinly sliced diagonally
1 long red chilli, thinly sliced (optional)
¼ cup (60ml) light soy sauce
1 tbs Chinese cooking wine
1 tbs malt vinegar
2 tsp sesame oil
1 bunch choy sum, trimmed
2 x 250g pkts microwavable jasmine rice
1 tbs sesame seeds, toasted
Preheat oven to 200°C. Place spring onion matchsticks in a bowl of iced water. Set aside for 10 mins to curl. Drain.
Meanwhile, cut four 30cm x 45cm pieces of baking paper. Place on a clean work surface. Place 1 barramundi portion in the centre of each sheet. Sprinkle with ginger, garlic, extra spring onion and chilli, if using. Combine the soy sauce, wine, vinegar and oil in a small jug. Drizzle evenly over the barramundi.
Bring 2 long sides of paper to the centre and fold over twice to seal. Roll up ends to enclose. Place on a baking tray. Bake for 10 mins or until the barramundi is just cooked through.
Meanwhile, cook the choy sum in a steamer over a saucepan of simmering water for 1 min or until bright green. Quickly use tongs to transfer the choy sum to a bowl of iced water to refresh.
Heat the rice in the microwave following packet directions.
Divide rice, choy sum and barramundi among serving plates. Sprinkle with spring onion curls and sesame seeds.
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