Thai-Style Fish Parcels

Name: Thai-Style Fish Parcels
Ingredients: 1 lb firm thick white fish fillets, cut into 4 equal portions; 4 None spring onions, finely chopped; 2 cloves garlic, thinly sliced; 2 tbsp fresh ginger, finely chopped; 2 tbsp fresh cilantro, coarsely chopped; 1 None fresh large red chili, seeded, thinly sliced; 1 tsp sesame oil; 1 tsp lime zest; 1 tbsp lime juice; 1 tsp brown sugar; 3.5 oz rice vermicelli noodles; None None soy sauce, to drizzle; None None stir-fried Asian greens, to serve

13 ingredients

3 steps

Ingredients

1 lb firm thick white fish fillets, cut into 4 equal portions
4 None spring onions, finely chopped
2 cloves garlic, thinly sliced
2 tbsp fresh ginger, finely chopped
2 tbsp fresh cilantro, coarsely chopped
1 None fresh large red chili, seeded, thinly sliced
1 tsp sesame oil
1 tsp lime zest
1 tbsp lime juice
1 tsp brown sugar
3.5 oz rice vermicelli noodles
None None soy sauce, to drizzle
None None stir-fried Asian greens, to serve

Directions

1

Place each piece of fish on a 12 inch square piece of parchment paper. Combine onions, garlic, ginger, cilantro and chili then distribute over fish. Combine sesame oil, lime zest, lime juice and sugar then drizzle over fish. Fold parchment paper into parcels. Transfer to a bamboo steamer and cover with a tight-fitting lid.
2

Fill 1/4 of a wok with water and bring to a boil. Place bamboo steamer in wok and cook for 8 mins, or until fish flakes when tested with a fork.
3

Meanwhile, cook noodles in boiling water for 3 mins, or until tender. Drain. Distribute between serving plates. Arrange fish and juice from parcels over fish. Drizzle with soy sauce and serve with Asian greens.