Fish
Delicious fragrant fish parcels with lime leaves, ginger and sesame oil. Served with rice and wok veggies.
No Fish option - replacement is chicken breast fillets.
No Fish option - replacement is chicken breast fillets.
1. Set oven to 200°C. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Place 4 large sheets of baking paper on the bench and place a fish fillet in the centre of each. Slice white ends of the spring onions (reserve remaining) and cut ginger into rounds. Remove core stem, then thinly slice lime leaves. Add to parcels.
3. Drizzle each parcel with 2 tsp soy sauce and 1 tsp sesame oil. To wrap each parcel, bring long sides of the paper together, fold over and place short sides underneath parcel to seal. Bake for 10-15 minutes, or until cooked through.
4. Rinse and chop pak choy and capsicum. Halve baby corn and cut remaining spring onions into 3cm lengths.
5. Heat 1 tbsp sesame oil in a large pan or wok over high heat. Add vegetables and cook for 2-4 minutes, or until just wilted. Add crushed garlic and drizzle with 1 tbsp soy sauce and 2 tbsp sweet chilli sauce.
6. Serve fish parcels with rice and wok vegetables. Cut lime into wedges and serve on the side. Drizzle with more soy or sweet chilli sauce if desired.
Notes:
Halve and add pak choy to the fish parcels if preferred. Zest lime and rub onto fish fillets and grate ginger before adding to the parcels for more flavour.
No Fish option - replacement is chicken breast fillets.
Halve fillets horizontally and rub with oil. Cook in a frypan for 4-5 minutes on each side. Add lime leaves, ginger and all spring onions to the wok.
2. Place 4 large sheets of baking paper on the bench and place a fish fillet in the centre of each. Slice white ends of the spring onions (reserve remaining) and cut ginger into rounds. Remove core stem, then thinly slice lime leaves. Add to parcels.
3. Drizzle each parcel with 2 tsp soy sauce and 1 tsp sesame oil. To wrap each parcel, bring long sides of the paper together, fold over and place short sides underneath parcel to seal. Bake for 10-15 minutes, or until cooked through.
4. Rinse and chop pak choy and capsicum. Halve baby corn and cut remaining spring onions into 3cm lengths.
5. Heat 1 tbsp sesame oil in a large pan or wok over high heat. Add vegetables and cook for 2-4 minutes, or until just wilted. Add crushed garlic and drizzle with 1 tbsp soy sauce and 2 tbsp sweet chilli sauce.
6. Serve fish parcels with rice and wok vegetables. Cut lime into wedges and serve on the side. Drizzle with more soy or sweet chilli sauce if desired.
Notes:
Halve and add pak choy to the fish parcels if preferred. Zest lime and rub onto fish fillets and grate ginger before adding to the parcels for more flavour.
No Fish option - replacement is chicken breast fillets.
Halve fillets horizontally and rub with oil. Cook in a frypan for 4-5 minutes on each side. Add lime leaves, ginger and all spring onions to the wok.
basmati rice 300g
white fish fillets 2 packets
spring onions 1/2 bunch
ginger 40g
kaffir lime leaves 2
pak choy 1 bunch
red capsicum 1
baby corn 1 punnet
garlic 1 clove
lime 1
From your pantry:
baking paper, soy sauce, sweet chilli sauce, sesame oil
white fish fillets 2 packets
spring onions 1/2 bunch
ginger 40g
kaffir lime leaves 2
pak choy 1 bunch
red capsicum 1
baby corn 1 punnet
garlic 1 clove
lime 1
From your pantry:
baking paper, soy sauce, sweet chilli sauce, sesame oil
