Fish parcel with zesty noodles
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.