A flavourful, quick and easy seafood meal for any weeknight, using the Crock-Pot® Express XL Pressure Multicooker.

Ingredients

• 2 baby choy sum, cut in quarters
• 8 x 220g Barramundi fillets, boned
• 24 cherry tomatoes
• 2 bunch asparagus cut in half
• 6cm ginger grated
• 2 Tbs soy sauce
• 2 lemons, sliced in 8
• Season with cracked pepper

Method

1. Divide all ingredients onto 8 x 30 x 30cm baking paper sheets, season with salt and pepper and fold into a parcel.
2. Pour 1 cup of water into the base of the Crock-Pot® Express XL Pressure Multicooker. Place steam rack inside and fish parcels on top.
3. Secure the lid, ensure the steam release valve is in the seal (closed) position. Select STEAM adjust TIME to 12 minutes and press START/STOP.
4. Once the cooking has finished, release the pressure and carefully remove the fish parcels and serve.