Lemongrass fish parcels with shredded cabbage salad

Instructions

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.