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
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
1⁄ red onion
4 1⁄ capsicum
2 1⁄ bag slaw
2 11⁄ 2- 2 Tablespoons Thai dressing (see below)
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.