Fish
Asian inspired fish parcel with lime leaves, soy sauce and sesame oil. Served with rainbow wok veggies and rice.
No Fish option - white fish is replaced with diced chicken breast fillet.
No Fish option - white fish is replaced with diced chicken breast fillet.
1. Set oven to 220°C.
Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Grate ginger (1-2 tbsp) and crush garlic. Combine with 2 tbsp sesame oil and 3 tbsp soy sauce. Slice kaffir lime leaves (see notes).
3. Line a medium, shallow oven dish with foil. Place fish fillets in the centre, top with lime leaves and drizzle with 2 tbsp sauce and 1 tbsp water. Place another sheet of foil on top and seal the edges. Cook in the oven for 10-15 minutes, or until cooked through.
4. Trim and chop Asian greens and capsicum. Halve baby corn and cut red onion into wedges. Keep separate.
5. Heat a large pan with 2 tbsp oil over high heat. Add red onion and cook for 2 minutes then add capsicum, baby corn and greens. Cook, stirring, for 2 minutes, or until cooked to your liking. Stir in sauce, 1/2 tbsp soy sauce and warm through.
6. Serve steamed fish with wok veggies and rice, drizzle with pan sauces to serve.
Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.
To slice lime leaves, fold and remove the core then thinly slice. Some find it easier to roll the leaf then slice.
Assemble 4 smaller, individual parcels if you prefer.
No Fish option - white fish is replaced with diced chicken breast fillet.
Add to parcel as per recipe instructions or cook in pan prior to veg.
Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Grate ginger (1-2 tbsp) and crush garlic. Combine with 2 tbsp sesame oil and 3 tbsp soy sauce. Slice kaffir lime leaves (see notes).
3. Line a medium, shallow oven dish with foil. Place fish fillets in the centre, top with lime leaves and drizzle with 2 tbsp sauce and 1 tbsp water. Place another sheet of foil on top and seal the edges. Cook in the oven for 10-15 minutes, or until cooked through.
4. Trim and chop Asian greens and capsicum. Halve baby corn and cut red onion into wedges. Keep separate.
5. Heat a large pan with 2 tbsp oil over high heat. Add red onion and cook for 2 minutes then add capsicum, baby corn and greens. Cook, stirring, for 2 minutes, or until cooked to your liking. Stir in sauce, 1/2 tbsp soy sauce and warm through.
6. Serve steamed fish with wok veggies and rice, drizzle with pan sauces to serve.
Notes:
Use the rice tub to quickly measure up x 1.5 amount of water.
To slice lime leaves, fold and remove the core then thinly slice. Some find it easier to roll the leaf then slice.
Assemble 4 smaller, individual parcels if you prefer.
No Fish option - white fish is replaced with diced chicken breast fillet.
Add to parcel as per recipe instructions or cook in pan prior to veg.
basmati rice 300g
ginger 40g
garlic 2 cloves
kaffir lime leaves 2
white fish fillets 2 packets
asian greens 1 bunch
red capsicum 1
baby corn 1 punnet
red onion 1/2
From your pantry:
sesame oil (for cooking), soy sauce, aluminium foil
ginger 40g
garlic 2 cloves
kaffir lime leaves 2
white fish fillets 2 packets
asian greens 1 bunch
red capsicum 1
baby corn 1 punnet
red onion 1/2
From your pantry:
sesame oil (for cooking), soy sauce, aluminium foil
