Lemongrass fish parcels with shredded cabbage salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 25 mins

Ingredients

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4 x 150g firm white fish fillets such as dory

1 stick lemongrass, trimmed, cut in 5cm lengths, bruised

1 long red chilli, thinly sliced

4 teaspoons gluten-free tamari sauce, plus 4 teaspoons extra

4 teaspoons mirin, plus 4 extra teaspoons

200g snow peas, trimmed, thinly sliced

2 teaspoons sesame oil

3 cups Chinese cabbage, trimmed, shredded

3 cups bean sprouts, trimmed

3 cups cooked brown rice

Instructions

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1 Cut 4 x 30cm pieces tinfoil and 4 x 30cm pieces baking paper. Place 1 piece baking paper onto each tinfoil piece. Place 1 fish fillet in the centre of each piece of baking paper. Top each with one-quarter of the lemongrass, one-quarter of the chilli then drizzle each with 1 teaspoon tamari and 1 teaspoon mirin.

2 Fold in tinfoil sides to enclose fish and form a parcel. Heat a barbecue flat plate to high.

3 Place parcels on barbecue and cook for 10-12 minutes, depending on the fish thickness. Meanwhile, place snow peas in a heatproof bowl and cover with boiling water. Set aside for 30 seconds then refresh under cold running water. Drain well.

4 Whisk together extra tamari, mirin and sesame oil. Gently toss with snow peas, cabbage and bean sprouts in a large bowl. Unwrap fish parcels then serve alongside salad and steamed brown rice.

Variations

Make it vegetarian: Use tofu instead of fish.

Nutrition Info (per serve)

Calories 435 cal

Kilojoules 1820 kJ

Protein 40 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 55 g

Sugar 6 g

Dietary fibre 5 g

Sodium 670 mg

Calcium 90 mg

Iron 3.5 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.

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