Asian fish parcels
sweet chilli sauce
700 g, (4 x 175g fillets)
2 clove(s), thinly sliced
4 individual, thinly sliced
Valcom, Kaffir Lime Leaves
1 serve(s), (2 leaves), torn
4 individual, (large), thickly sliced
sugar snap peas
white boiled rice
2 cup(s), (Jasmine), to serve
- Preheat oven to 200°C or 180°C fan-forced. Combine soy and chilli sauces in a small bowl. Lay four 30cm squares of foil on a flat surface. Place a piece of fish on each square and top with garlic, shallots and lime leaves.
- Fold foil around fish (leaving open at the top) and drizzle with the sauce mixture. Gather foil together and fold to enclose filling. Place parcels on a baking tray and bake for 20 minutes or until fish is cooked to your liking.
- Meanwhile, cut gai lan stems into 4–5cm lengths and coarsely chop the leaves. Heat a wok over high heat. Add the oil and heat for 5 seconds. Stir-fry gai lan stems, squash and sugar snap peas for 2–3 minutes or until just tender. Add gai lan leaves and stir-fry for 1 minute or until wilted.
- Spoon rice onto serving plates and top with stir-fried vegetables. Unwrap fish parcels and use tongs to place fish on top of vegetables. Drizzle fish with juices from parcels and sprinkle with extra shallots. Serve with a lime wedge.