I love the drama of serving the puffed up parcels straight to the table before tearing them open to reveal lots of billowing steam! Properly cool cooking!
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4 mackerel fillets, pin-boned
6 spring onions, finely sliced
4 Bok Choy, sliced lengthways
250g rice noodles, cooked
For the marinade:
6 tbsp soya sauce
2 tbsp Chinese rice wine
1 thumb sized piece of fresh root ginger, peeled and finely chopped
1 red chilli, finely chopped
3 garlic cloves, peeled and finely chopped
2 tbsp honey
1 tbsp sunflower oil
Parchment paper