Sweet Chilli Fish Parcels Recipes

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SWEET CHILLI FISH PARCELS



Sweet Chilli Fish Parcels image

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

1/3 cup sweet chili sauce
2 tablespoons oyster sauce
1 1/2 teaspoons sesame oil
1 bunch bok choy (400 grams baby quartered lengthwise)
1 carrot (small cut into matchsticks)
1/2 capsicum (red medium thinly sliced)
4 (150 g) fish fillets (firm white)
1 1/4 cups jasmine rice (or long grain white)
270 ml coconut milk
coriander (sprigs to serve)

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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