I’m slowly starting to realise that Asian is one of my favourite cuisines to cook. The aromas of lime, lemon grass, ginger and sesame oil are just so beautiful, especially when they hit your nose as the steam escapes this delicious fish parcel.

Hake is such an easy, lean and affordable protein to cook with. You could use any other white fish, especially if you prefer a meatier piece of fish.

This recipe has prebiotics which feed your healthy gut bacteria – supporting their growth. These are found in the shallots, spring onions and garlic.

Not only do the shallots, spring onions and garlic contain prebiotics, but they are also part of the allium family that contain a bioactive known as quercetin. Quercetin helps to ‘switch on’ our master anti-oxidant conductor in our body.

Shiitake mushrooms are high in vitamin D and Zinc. They are also one of the only mushrooms that we can easily find in the shops that contain adaptogens – these can protect our bodies from the harmful effects of stress as well as support our overall health, mood and energy.

This recipe has a only few simple steps:

Stack > Sauce > Wrap > Bake > Love



(makes 2 parcels, simply double the recipe for 4)

300g hake fillet (2 x 150g fillets)
4 shiitake mushrooms
2 cloves garlic (cut in half)
2 bashed lemon grass sticks
1 cup mung beans
2 tablespoon spring onion (2 sprigs, chopped)
2 shallots (chopped)
2 tablespoons sesame oil
2 teaspoons olive oil
1 teaspoon fish sauce
1 tablespoon rice vinegar
2 small limes (juiced)
1 thumbnail-size piece of ginger (grated)




1 Switch on your oven to 180◦c
2 Place each fillet of fish in the centre of a large square piece of parchment/ baking paper.

3 Finely chop the shallots and spring onion and slice the shiitake mushrooms. Place them in a large mixing bowl.
4 In a small glass jar, add the sesame oil, olive oil, fish sauce, rice vinegar, juice of 2 limes and grated ginger. Close the jar and shake the ingredients until well-combined.
5 Place an even amount of the mushroom, shallot and onion mix on the top f each fillet of fish.
6 Slice the cloves of garlic in half and place one halved clove on top of the vegetables- you can pick this out once the fish has cooked.
7 Sprinkle half the mung beans on top of each fish parcel and place a slightly bashed lemon grass stick on top.
8 Divide the sauce, pouring half of it onto each fish fillet (or a quarter if you are making 4 fillets and have doubled the recipe).
9 Join the corners of the parchment paper, twisting it closed at the top to form a closed parcel.
10 Pop it in the oven to bake for 20 minutes

Tip: Add ½-1 teaspoons of fresh chili if you enjoy some heat.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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