17/09/2026
~ Pacific Cod Parcel ~
Mid Autumn Pairing Meals 03
๐ The final of my Mid-Autumn recipe
with my friends The Fish Farmer
I'm using the Alaska Pacific Cod Portions today. This fish is also one of my pantry staples. I love to use cod fish. It is a lean protein powerhouse with very little fats. They are high in Vitamin B12 and minerals like selenium and phosphorous.
So here we are, with the third recipe of the Pacific Cod Portion
(Link in IG post)
Ingredients (Serves 2)
๐ 1-2 Wild Pacific Cod Slabs
๐ฅ 1 TBS Low Sodium Soy Sauce
๐ฅ 1 TSP Sesame Oil
๐ฅ Salt & Pepper
๐ Baby Bok Choy
๐ฅShredded Carrot
๐ซ Shredded Ginger
๐ฑ Spring Onion
Furikake (Crushed Seaweeds)
Method: Wash and pat the wild pacific cod fillets dry. Season the Cod fish with salt, pepper, soy sauce and sesame oil. Shred the carrots, ginger and cut the baby bok choy into half. Cut a large piece of parchment paper. Fold it into half and trim the edge to have an arch. Open up the parchment paper. Layer the vegetables (baby bok choy, shredded carrots and ginger in the center of the parchment paper, followed by the cod fish. Fold the parchment paper, turn in the edges to form pleates. Pleat around the edge to seal up the parcel. Preheat airfryer/ oven to 200ยฐC. Bake the parcel for 15 minutes. Garnish with spring onions, furikake and serve.
This dish works very well over rice, noodles or even pasta to absorb in the juices from the fish. Light and flavourful, it allows tummy space for mooncakes!
Hope you give it a try and let me know if you need more information on the ingredients used.
Happy Mid-Autumn Festival!