This is an impressively simple dish you can easily master to ramp up your kitchen game. Salmon steams softly inside its cosy paper cocoon (totally hands-free) until it emerges beautifully tender and saucy. Meanwhile, you're whipping up a fragrant ginger-flecked rice to create a bed for your fish. Serve to applause.
Preheat oven to 200°C fan-forced. Slice bok choy into 3cm pieces. Place fish, soy sauce and teriyaki sauce in a bowl and mix to combine.
Line a baking tray with a layer of foil and top with a layer of baking paper. Place bok choy in the centre of the paper, top with fish and drizzle over any remaining marinade. Cover with another layer of baking paper and foil and seal the tray. Bake for 15 minutes or until fish is cooked through. While fish is cooking, continue with step 3.
Trim and chop beans into 2cm pieces. Grate ginger. Finely slice spring onion.
Heat a frypan over medium heat. Add vegetable oil, spring onion, ginger and salt and cook, stirring frequently, for 1–2 minutes or until fragrant.
Add beans and rice to frypan and cook, stirring and breaking up with a wooden spoon, for 1–2 minutes or until rice is warmed through and beans are cooked. Add spinach and sesame oil and cook, stirring, for 1 minute or until wilted. Set aside and keep warm.
Carefully remove tray from oven and open fish parcel. Divide ginger rice between bowls and top with teriyaki fish, bok choy and any marinade from the pan.