Fish par­cel with zesty noo­dles

These scrump­tious fish parcels make a light, tasty and healthy sup­per.


FISH PARCELS WITH THAI VER­MI­CELLI SALAD Ready in: 30 min­utes Por­tions: 2

Fish parcels

50g ver­mi­celli noo­dles 300g fish fil­lets 1 clove gar­lic, minced 1 tea­spoon finely grated gin­ger 1 tea­spoon oil 11⁄ Ta­ble­spoons Thai sauce (see 2 recipe be­low)

1⁄ car­rot, peeled into long thin 2 rib­bons

1⁄ baby bok choy, cut in half 2 length­ways

Thai salad

1⁄ red onion

4 1⁄ cap­sicum

2 1⁄ bag slaw

2 11⁄ 2- 2 Ta­ble­spoons Thai dress­ing (see be­low)

To serve

2 Ta­ble­spoons co­rian­der leaves and stalks, roughly chopped 2 Ta­ble­spoons chopped peanuts Re­main­ing Thai sauce 1⁄ lime, cut into wedges 2

Thai Dress­ing – whisk all to


1makrut lime leaf, very finely chopped

1⁄ red chilli, seeds re­moved, 2 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 sauce evenly over fish and sea­son.

Wrap pa­per into parcels by pulling two sides up and rolling to­gether down­wards to­wards fish. Twist each end of the par­cel tightly. It should look like a Christ­mas cracker.

Place on a bak­ing tray and bake for 12-16 min­utes, un­til fish is cooked through and veges are ten­der.

Very thinly slice onion and thinly slice cap­sicum. Place in a medium bowl along with all re­main­ing Thai salad in­gre­di­ents. Toss to com­bine and sea­son to taste.

To serve, place a fish par­cel onto each plate. Open care­fully and top with co­rian­der, chopped peanuts and a driz­zle of re­main­ing Thai sauce. Squeeze over lime. Serve Thai salad on top of the fish.

Fish Parcels with Thai ver­mi­celli salad.

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