[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) NZ$144. Offer ends 28/05/2024. See terms.
Photo of Kaffir lime and coconut fish parcels by WW

Kaffir lime and coconut fish parcels

Total Time
40 min
25 min
15 min
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.


Kaffir lime leaves

10 individual

Barramundi, raw

600 g, (4x150g)

Fresh ginger

3 tbs, 3cm piece, cut into matchstick


1 clove(s), thinly sliced


1 medium, cut into matchsticks

Light coconut cream

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


  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.


SERVING SUGGESTION: Steamed baby bok choy.