Coconut and lemongrass fish parcels

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 tablespoon lemongrass, finely chopped

1 tablespoon grated fresh ginger

1 tablespoon fish sauce

2 teaspoons castor sugar

2 tablespoons fresh lime juice

1 tablespoon coconut milk powder

4 x 150g skinless snapper fillets

5 carrots, peeled, very thinly sliced on the diagonal

500g baby bok choy, shredded

2 x 250g packets microwavable brown rice

½ red chilli, deseeded, thinly sliced in long strips

fresh coriandercilantroX sprigs

lime wedges

Instructions

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1 Preheat oven to 200ºC. Place metal baking tin into oven to heat. Combine lemongrass, ginger, fish sauce, sugar, lime juice and coconut milk powder in a medium-sized bowl. Add snapper fillets and coat with mixture until fillets are evenly covered.

2 Cut four 30cm x 50cm sheets of baking paper. Place carrots and bok choy in the centre of baking paper. Top with fish and spoon over the remaining lemongrass mixture from bowl. Roll up top and twist baking paper sides to form parcels. Place on heated baking tin and cook on top shelf in oven for 20-30 minutes or until fish is cooked through.

3 Cook rice following packet directions. Top fish with chilli strips and coriander and serve with rice and lime wedges.

Nutrition Info (per serve)

Calories 468 cal

Kilojoules 1960 kJ

Protein 39 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 10 g

Dietary fibre 11 g

Sodium 500 mg

Calcium 150 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.