Asian fish parcels
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
There’s no better way to infuse flavour into fish than by cooking it in a parcel. Simply drizzle the fillets in sauce, wrap in foil and bake
Ingredients
Soy sauce
2 tbs
Sweet chilli sauce
2 tbs
Snapper, raw
700 g, (4 x 175g fillets)
Garlic
2 clove(s), thinly sliced
Green shallot(s)
4 individual, thinly sliced
Kaffir lime leaves
2 individual, torn
Chinese broccoli (gai lan)
1 bunch(es)
Sesame oil
2 tsp
Button squash
4 individual, (large), thickly sliced
Sugar snap peas
125 g
Cooked white rice
2 cup(s), (Jasmine), to serve
Instructions
1
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.
2
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.
3
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.
4
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.
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