Sweetchillifishparcels Recipes
SWEET CHILLI FISH PARCELS
I love doing food as parcels as I feel it really locks in the flavours and this one looked inviting in Recipes+ DIY - use salmon instead of white fish (which would be my preference)
Provided by ImPat
Categories Weeknight
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 562.3, Fat 18.4, SaturatedFat 13.6, Cholesterol 82.5, Sodium 523.4, Carbohydrate 56.9, Fiber 4.4, Sugar 3.6, Protein 43.1
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- Preheat oven to 180°C/160°C fan forced. Tear off 4 pieces of foil about 40cm long and place on a flat work surface. Top each piece with a piece of baking paper.
- At centre of each piece of paper, place a quarter of the bok choy, carrot and capsicum. Top with fish. Drizzle with sauce mixture. Top with ginger. Fold to make a parcel.
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