Healthy eat­ing, made easy On the menu this month ...

Prevention (Australia) - - Food -

Full of flavour, this tasty fish dish will soon be a favourite.


4 thick chunky fish fil­lets (200g each)

4 tea­spoons yel­low or red curry paste

4 tea­spoons fish sauce

100ml co­conut cream

4 ta­ble­spoons toasted co­conut

8 sheets foil or 4 large (25cm) squares of ba­nana

leaf, for wrap­ping (avail­able from Asian gro­cers) Lime wedges and co­rian­der, to serve


150g caster sugar

150ml rice vine­gar

2 tea­spoons red chilli flakes

Juice 1 lime

1 ta­ble­spoon fish sauce


2 small ripe but firm man­goes, diced

3 small Thai shal­lots or French shal­lots, sliced

Small hand­ful chopped co­rian­der

1. To make the roasted chilli sauce, heat the sugar and rice vine­gar in a small saucepan. After it boils, let it re­duce for 5 min­utes and then re­move from the heat. Add the chilli flakes, lime juice and fish sauce. Let cool and pour into a serv­ing bowl.

2. To make the mango salsa, mix all the in­gre­di­ents in a small bowl and set aside. If us­ing ba­nana leaves, turn on your stove­top hob and run each ba­nana leaf through the heat. This will soften them and make them pli­able for wrap­ping.

For the foil, use two for each par­cel.

3. Place the fish on top of the ba­nana leaf or foil squares. Mix the curry paste, fish sauce and co­conut cream together. Spread over all sides of the fish. Sprin­kle with the toasted co­conut. If us­ing foil, bring the top and bot­tom together and fold twice for a se­cure pack­age. Bring the sides in and fold the edges twice too. Make sure there is a lit­tle room so that the fish can steam. If us­ing ba­nana leaf, then fold the bot­tom over the fish and bring the top down. Bring the sides all the way over and se­cure with a tooth­pick. The fish can be wrapped and then re­frig­er­ated for up to 8 hours be­fore grilling.

4. Pre­heat an out­door grill. Grill over medium di­rect heat for about 12 min­utes and then re­move. Serve the fish with lime wedges and scat­tered with co­rian­der, along with the roasted chilli sauce for dip­ping and the mango salsa.

NU­TRI­TION (per serv­ing) 2185 kJ/523 cal. Pro­tein 42.2g. Sat­u­rated fat 9.3g. Carbs 55.4g. Fi­bre 4.5g. Sodium 1455mg. Ex­cerpt from My Asian Kitchen by Jen­nifer Joyce with pho­tog­ra­phy by Phil Webb (Mur­doch Books, $39.99)

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