Parchment paper fish
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.