| Prep | Cook | Ready in | Servings | |
| 10 min | 20 min | 30 min | 4 |
| 4 fillet | Whitefish |
| 100 gm | Bok choy |
| 2 piece, 1-inch | Ginger root (finely shredded) |
| 2 clove(s) | Garlic (finely sliced) |
| 2 tbsp | Soy sauce, low sodium (or coconut aminos) |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 1 bunch | Green onion, scallion, ramp (finely shredded) |
| 1/2 cup | Brown rice, medium-grain, cooked (to serve) |
| 1 fruit | Lime (cut into wedges) |
| 1 tsp | Rice wine |
1. Heat oven up to about 350°F.
2. Cut out a large rectangle of foil (big enough to make your own envelope with), and place the Bok choy on the foil first. Next, add the fish and then the ginger and garlic, at which point drizzle the soy sauce and rice wine over the entire dish.
3. Before placing in the oven, season with a bit of salt and pepper (to taste), and then cook the entire dish for about 20 minutes.
4. Boil up some brown rice and squeeze a bit of lime juice over the entire dish before serving, and enjoy!
| Fruit | 0.3 |
| Grain | 0.2 |
| Meat | 2.2 |
| Vegetables | 1.2 |
Use Gluten Free brown rice - if you have celiac
Fish
is a great source of protein and Omega 3 fatty acids!
