Sweet Chilli Fish Parcels

Directions

1. 1
   Preheat oven to 180C (160C fan forced).
2. 2
   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.
3. 3
   Combine chilli sauce, oyster sauce and sesame oil in a small jug.
4. 4
   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.
5. 5
   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).
6. 6
   Place rice in a medium saucepan and wash under cold water until water runs clear and drain.
7. 7
   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.
8. 8
   Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).
9. 9
   Fluff with a fork to separate grains.
10. 10
    Remove fish from parcels and serve with rice and top with coriander.