Fra­grant Thai fish parcels

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $6.60 Hands-on time 15 min Cooking time 25 min dairy free di­a­betes friendly

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1 bunch bok choy 4 x 150g firm white fish fil­lets,

such as snap­per or bream Juice of 1 lemon or lime 1 x 4cm piece gin­ger, grated 1–2 gar­lic cloves, finely chopped ¹⁄³ cup chopped co­rian­der 1 lemon­grass stalk, bro­ken into

pieces, finely chopped 1–2 kaffir lime leaves, finely sliced 4 tea­spoons green curry paste ²⁄³ cup co­conut milk ¾ cup brown rice 1 large head broc­coli,

bro­ken into flo­rets ¹⁄³ cup sul­tanas 4 shal­lots, sliced 1 Pre­heat oven to 180°C. Cut 4 x 40cm squares of bak­ing pa­per. Place a few bok-choy leaves on each square, then top with a fish fil­let. Divide re­main­ing par­cel in­gre­di­ents among squares, adding co­conut milk last. 2 Fold each pa­per square’s long sides over fill­ing to en­close, then scrunch open ends to­gether and tie with string to form par­cel. (See Step by step at left.) Bake parcels for 20–25 min­utes, or un­til fish is ten­der. Mean­while, cook rice ac­cord­ing to packet in­struc­tions and steam re­main­ing bok choy with broc­coli flo­rets. 4 Undo hot fish parcels with care. Com­bine rice with sul­tanas and divide among 4 plates. Top each with fish, steamed greens and sliced shal­lots, and serve.

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