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Ginger, Soy & Bok Choy Blue Cod en Papillote

This beautiful simple meal cooks the Chatham Blue gently in a baking paper parcel until the fish is steamed and succulent. Each person can open their own parcel on the plate and breathe in the fragrant aromas.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4 hungry people
Recipe by Gretchen Lowe, My Weekend Table


1⁄3 cup soy sauce
2 tbsp sesame oil
2 tbsp rice wine vinegar
Large thumb-sized piece of ginger, finely grated
2 garlic cloves, finely grated
2 tbsp brown sugar
4 Chatham Island Blue Cod fillets, thawed
4 bulbs of bok choy cut in half
2 red chillies, thinly sliced
Fresh herbs and lemon/lime wedges to serve


1) Heat oven to 180C fan-bake. Mix together the soy sauce, sesame oil, vinegar, ginger, garlic, brown sugar and some black pepper in a bowl.
2) Add the Chatham Blue fillets to the bowl, cover and leave to marinate for 10 mins at room temperature or up to 2 hours in the fridge.
3) Tear four large sheets of baking paper, big enough to encase the cod and bok choy and put onto a large roasting tray.
4) Divide the bok choy between the centre of the paper and top each with a marinated Chatham Blue fillet and the sliced chilli. Bring the sides of the baking paper up over the Chatham Blue and pour a quarter of the remaining marinade over each fillet then scrunch the paper tightly together to seal into a parcel.
5) Roast for 15-20 mins, until the fish is just cooked through. Serve with plenty of fresh herbs and lemon or lime wedges.

This recipe was created with our award-winning Chatham Blue Cod...


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