Name: Thai-style fish parcels
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram firm thick white fish fillets, cut into 4 equal portions; 4 green onions, finely chopped; 2 cloves garlic, thinly sliced; 2 tablespoon finely chopped fresh ginger; 2 tablespoon coarsely chopped coriander; 1 fresh large red chilli, seeded, thinly sliced; 1 teaspoon sesame oil; 1 teaspoon grated lime zest; 1 tablespoon lime juice; 1 teaspoon brown sugar; 100 gram rice vermicelli noodles; soy sauce, to drizzle; stir-fried asian greens, to serve

Thai-style fish parcels

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

500 gram firm thick white fish fillets, cut into 4 equal portions

4 green onions, finely chopped

2 cloves garlic, thinly sliced

2 tablespoon finely chopped fresh ginger

2 tablespoon coarsely chopped coriander

1 fresh large red chilli, seeded, thinly sliced

1 teaspoon sesame oil

1 teaspoon grated lime zest

1 tablespoon lime juice

1 teaspoon brown sugar

100 gram rice vermicelli noodles

soy sauce, to drizzle

stir-fried asian greens, to serve

Method

1.Place each piece of fish on a 30cm square piece of baking paper. Combine onion, garlic, ginger, coriander and chilli in a small bowl. Divide mixture over fish. Combine sesame oil, zest, juice and sugar In a small bowl: spoon over fish. Fold sides of paper over fish, then fold in ends to seal parcels. Place parcels in a bamboo steamer. Cover with a tight-fitting lid or double layer of foil.

2.Quarter-fill a wok with water and bring to the boil. Place bamboo steamer in wok: cook for 8 minutes or until fish flakes when tested with a fork.

3.Cook noodles In a large saucepan of boiling water for 3 minutes or until tender. Drain.

4.Spoon noodles onto vowing plates. Lift fish portions onto noodles: pour juice from parcels over fish. Drizzle with soy sauce. Serve with Asian greens.

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