Healthy eating, made easy On the menu this month ...
Full of flavour, this tasty fish dish will soon be a favourite.
SERVES 4 HANDS-ON 10 MINUTES COOKING TIME 20 MINUTES
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
ROASTED CHILLI SAUCE
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)