Fish par­cel with zesty noodles

Upper Hutt Leader - - FRONT PAGE -

Thai Dress­ing


1makrut lime leaf, very finely chopped

red chilli, seeds re­moved, very finely chopped 2 tea­spoons finely grated gin­ger 1 clove gar­lic, minced Juice of 1 lemon 2 tea­spoons fish sauce 1-2 tea­spoons honey 1-2 tea­spoons soy sauce (if needed)

Pre­heat oven to 220C. Bring a full kettle to the boil. Set aside a bak­ing tray. Pre­pare in­gre­di­ents. Set aside 2 pieces of bak­ing pa­per mea­sur­ing about 30 x 30cm.

Place noodles in a heat-proof bowl and cover with boil­ing wa­ter. Use a fork to sep­a­rate strands. Cover and leave for 5 min­utes, drain well and snip in a few places with kitchen scis­sors.

While noodles cook, pat fish dry, re­move any re­main­ing bones or scales and cut larger pieces in half so you have 4-5 even-size pieces. In a bowl, mix to­gether gar­lic, gin­ger, oil and Thai sauce. Sea­son to taste.

Lay a sheet of bak­ing pa­per on a bench. Di­vide cooked noodles into two, and use tongs to place in the cen­tre of each square, then top with car­rot rib­bons and bok choy. Top with 2-3 pieces of fish, driz­zle Thai

Fish Parcels with Thai ver­mi­celli salad.

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