Thai fragrant fish parcels

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

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Serves: 4

Time to make: 40 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 pack bok choy
4 x 150g tarakihi fillets
1 lemon or lime, juice
4cm piece fresh ginger, grated
1-2 cloves garlic, minced or finely chopped
⅓ cup chopped fresh coriandercilantroX
1 stick lemongrass, broken up and finely chopped
1-2 kaffir lime leaves, finely sliced
4 teaspoons green curry paste
8 tablespoons coconut milk (we used Trident Lite)
To serve
¾ cup brown rice
1 head broccoli
⅓ cup sultanasgolden raisinsX
4 spring onions

Instructions

1 Preheat oven to 180°C. Cut out 4 x 40cm squares of greaseproof paper. Place a few bok choy leaves on each piece of paper. Top each with a fish fillet.

2 Add the remaining parcel ingredients to each in equal amounts adding coconut milk last.

3 Use excess paper to scrunch and seal fish parcel with string. Bake for 20-25 minutes or until fish is tender. Meanwhile, cook rice and steam remaining bok choy and broccoli.

4 Take care when undoing paper parcels as steam will escape. Mix rice with sultanas. Serve parcels over cooked rice with steamed greens and spring onions.

Variations

Make it gluten free: Check curry paste is gluten free.

HFG tip

See How to cook fish for more cooking techniques and recipe ideas.

Nutrition Info (per serve)

Calories 390cal

Kilojoules 1630kJ

Protein 36g

Total fat 6g

–Saturated fat 3g

Carbohydrates 45g

–Sugars 17g

Dietary fibre 8g

Sodium 170mg

Calcium 140mg

Iron 3mg

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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