Parch­ment pa­per fish


(serves 4)

Prep time: 1 hour

Cook­ing time: 15 mins


1 tbsp ginger-gar­lic paste

1 green bell pep­per, finely chopped 1 red bell pep­per, finely chopped

1 tsp white pep­per pow­der

2 tbsp lemon juice

4x125g Nile Perch fil­lets

4 sheets parch­ment pa­per

3-4 green chill­ies, slit length­wise

1 egg, for brush­ing

oil, for fry­ing

juli­ennes of cab­bage and bell pep­per, to gar­nish



1. Mix to­gether ginger-gar­lic paste, green and red bell pep­pers, salt, pep­per and lemon juice.

2. Place a fil­let on a sheet of parch­ment pa­per and sprin­kle a por­tion of bell pep­per mix­ture evenly over it. Add a few sliv­ers of green chilli. Brush egg on edges of parch­ment pa­per and fold into a par­cel, en­sur­ing fish is well sealed. Re­peat process un­til all fish parcels are pre­pared.

3. Heat oil in a fry­ing pan and gen­tly slip in a fish par­cel. Cook on medium heat un­til parch­ment pa­per be­gins to turn brown. Re­move from oil and drain. Re­peat process un­til all parcels are cooked. Al­low to cool.

4. When cool enough to han­dle, open parcels and gar­nish with cab­bage and bell pep­per. Serve im­me­di­ately.

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