Kaffir lime and coconut fish parcels
9
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Kaffir lime leaves adds a fresh citrus flavour to the fish. Steaming your fish with fresh ginger, garlic, carrot and kaffir lime leaves gives this fish some sensational flavours.
Ingredients
Kaffir lime leaves
10 individual
Barramundi, raw
600 g, (4x150g)
Fresh ginger
3 tbs, 3cm piece, cut into matchstick
Garlic
1 clove(s), thinly sliced
Carrot(s)
1 medium, cut into matchsticks
Light coconut cream
⅔ cup(s), (160ml)
Fish sauce
2 tsp
Basmati rice
1 cup(s), (200g)
Fresh coriander
1 cup(s), leaves
Green shallot(s)
2 individual, thinly sliced diagonally
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Cut four 30cm squares of both baking paper and foil. Top each piece of foil with a piece of baking paper. Thinly slice 4 lime leaves.
2
Place a piece of fish in centre of each piece of baking paper. Top with ginger, garlic, carrot and sliced lime leaf.
3
Combine coconut cream and fish sauce in a jug. Pour mixture over fish. Top with a whole lime leaf. Fold both layers of foil and paper to make parcels, pinching edges to seal. Bake for 15 minutes or until fish is cooked through.
4
Meanwhile, cook rice in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
5
Thinly slice remaining lime leaves and place in a bowl. Add coriander and shallots and stir to combine. Serve fish parcels with rice and coriander mixture.
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