Fish parcels with lemongrass, coriander, chilli and Asian greens

Fish parcels with lemongrass, coriander, chilli and Asian greens

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
250g bok choy, sliced into long strips
1/2 red capsicum, finely sliced
1 carrot, julienned
2 tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon ginger, grated
1 lemongrass stem, finely sliced, white part only
2 red chillies, finely diced
4 x 150g firm white fish fillets
4 greaseproof paper squares
12-16 coriander sprigs
jasmine rice, steamed, to serve

Method

  1. Preheat oven to 180°C.
  2. Combine the bok choy, capsicum and carrot.
  3. Mix together the soy sauce, sesame oil, ginger, lemongrass and chillies. Brush the mixture over the fish fillets.
  4. Lay the four greaseproof paper squares out flat. Divide most of the vegetables between them, making a pile in the middle of each sheet.
  5. Rest one piece of fish on top of each pile of vegetables and top with remaining vegetables and 3 or 4 sprigs of coriander. Fold two paper corners into the middle and pull remaining two corners up together. Roll paper ends over tightly to secure on top of the parcels. Bake in the preheated oven for 15 minutes.
  6. Serve with jasmine rice.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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