Soy And Chilli Fish Parcels Recipes

BAKED FISH PARCELS

Steps:

• Preheat the oven to 200° C with a baking tray in the centre of the oven.
• Measure the soy sauce and lemon juice into a small bowl. Add the cornflour and mix until the are no lumps, then stir in the sweet chilli sauce, garlic and chopped coriander (if using).
• Cut the carrot into thin julienne's and top and tail the beans or trim the asparagus spears and cut them diagonally into 5cm pieces. Place a 30x40 cm piece of baking paper (or foil) on a dinner plate (this stops the sauce running off) and place half the vegetables in the middle. Place one serving of the fish on top of the vegetables, then drizzle the stack with half the sauce. Fold up the edges of the baking paper (or foil) sheets and seal loosely with paperclips. Repeat the process on another sheet of paper or foil.
• Carefully lift the parcels onto the hot baking tray in the oven, then bake at 200° C for 12 minutes. Remove the tray from the oven and allow the parcels to cool for a few minutes before serving with rice or noodles.

STEAMED FISH & PAK CHOI PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place each fillet in the centre of a large square of foil. Top with the pak choi, spring onions, chilli and ginger, then pull up the edges of the foil.
• Mix together the soy sauce, lime juice and 1 tbsp of water then spoon a little over each fillet. Crimp the top of the foil to enclose the fish and make sure there are no gaps for the steam to escape.
• Place the parcels on a baking sheet and bake for 10-15 mins until the fish is cooked through (this will depend on the thickness of your fish). Open up the parcels and drizzle over a few drops of sesame oil. Serve with rice.

CURRY COCONUT FISH PARCELS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tear off 4 large pieces of foil, double them up, then place a fish fillet in the middle of each. Spread over the curry paste. Divide the coconut, lime zest and juice, and soy between each fillet. Bring up the sides of the foil, then scrunch the edges and sides together to make 2 sealed parcels.
• Put the parcels on a baking tray and bake for 10-15 mins. Tip the rice into a pan with plenty of water, and boil for 12-15 mins or until cooked. Drain well. Serve the fish on the rice, drizzle over the chilli sauce and scatter with sliced chilli. Serve with broccoli and lime wedges.

MICROWAVE ORANGE & SOY SALMON PARCELS

Steps:

• Combine the soy sauce, chilli, ginger, spring onions, orange juice and honey in a bowl. Cut out two large squares from a sheet of baking parchment, and put a salmon fillet and half the pak choi in the middle of each. Bring the parchment up over the fish, pinch and fold the corners together and transfer the parcels to a plate. Divide the sauce between the parcels, then fold the ends in to seal well.
• Microwave on high for 4-5 mins until the salmon is tender. Pour the sauce over the fish and serve alongside sticky rice, if you like.

SWEET CHILLI FISH PARCELS

Steps:

• Preheat oven to 180C (160C fan forced).
• Tear off 4 pieces of foil about 40cm long and place on a flat work surface and top each piece with a piece of baking paper.
• Combine chilli sauce, oyster sauce and sesame oil in a small jug.
• At centre of each piece of paper, place a quarter of the bok choy, carrot and capsicum and top with the fish and then drizzle with sauce mixture and then top with the ginger and fold to make a parcel.
• Place seam side down on a baking tray and bake for 20 to 25 minutes or until cooked (fish will flake when tested with a fork).
• Place rice in a medium saucepan and wash under cold water until water runs clear and drain.
• Add coconut milk and 1 1/2 cups of water and cover with a titght fitting lid and bring to the boil, reduce hat and cook rice for 10 to 12 minutes or until liquid is alsmost absorbed.
• Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).
• Fluff with a fork to separate grains.
• Remove fish from parcels and serve with rice and top with coriander.