BARRAMUNDI PARCELS WITH ZUCCHINI AND BOK CHOY

INGREDIENTS:
2 zucchini, cut into batons
3 heads of bok choy, each cut into 4
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp oyster sauce
1 tbsp mirin, or sweet white wine
4 barramundi fillets (180-300 g)
1/4 cup basil, torn
2 tbsp vegetables oil
4 shallots, sliced
1 clove garlic, finely sliced
8 springs fresh coriander,
3 cm piece of ginger julienned

Barramundi parcel with zucchini and Bok Choy

METHOD:
1. Pre heat oven to 220 c.
2. Place a baking tray in the oven to preheat.
3. Divide the zucchini four pieces of foil. 
4. Combine the soy sauce, sesame oil, oyster sauce, and mirin in a small mixing bowl, whisk well and  drizzle over the zucchini and season with salt and pepper.
5. Season barramundi on both sides with salt and pepper and place barramundi fillet onto each mound of zucchini and divide half of the basil and coriander between each parcel.
6. Place parcels on the pre-heated baking tray and cook in oven for 10-12 mins depending on thickness of fish fillets, then remove from oven.
7. Meanwhile, heat the vegetables oil in a wok over medium high heat and swirl to coat.
8. Add the ginger, shallot, and garlic and cook for 30 seconds. Add the bok choy and tos for 3-4 mins or until slightly wilted.
9. Add fish sauce and toss to coat and season to taste with salt and pepper.
10. Place 3 pieces of bok choy onto the centre of 4 serving plates.
11 Open the parcel of fish, remove and discard the herbs.
12. Place fish on the top of the bok choy and place the zucchini on top of the fish.
13. Spoon the juices from the parcel around the outside of the plate. Finely chopped basil and coriander, sprinkle ovet the fish and serve.