Poached Cod fillet Asian Sauce, in Parchment Parcel

You can put this recipe together and the flavour combination is quite sophisticated. You can prepare everything and keep it in the fridge. Put in the oven whilst you are enjoying your first course and dinner is ready in 12 minutes.
Place each fillet on a bed of spinach, chopped leeks, herbs, so the fish remain firm during cooking.

4 Cod Fillet
1 Cup of Fresh spinach leaves
1/2 Cup of Finely chopped leek
1 Small Chilli pepper seeded & sliced thinly
In a small bowl mix the following ingredients :
1 2cm piece of ginger sliced finely
1 Garlic clove finely minced
1 Teaspoon Chriracha Sauce – or chilli flakes
2 Tablespoons Soy Sauce
2 Tablespoons Hoisin Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon brown sugar
Salt & Pepper to taste

For each portion, use 1/2 sheet of parchment paper. Place the spinach at the bottom, add some leeks and place the fish portion on top. Pour the sauce over each piece and then scatter a few sliced of chilli pepper on top. Close them tightly by rolling the paper as close to the fish as possible.
Bake in a pre-heated 180 Celsius oven for 12-15 minutes.
You can either serve each portion on a plate and let each guest open up their gift, or plate each one elegantly.
Serve with vegetable of your choice or steam Jasmine Rice.

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