Thai-Style Fish Parcels

Name: Thai-Style Fish Parcels
Ingredients: 1 pound white fish fillets firm thick, cut into 4 equal portions; 4 spring onions finely chopped; 2 cloves garlic thinly sliced; 2 tablespoons fresh ginger finely chopped; 2 tablespoons fresh cilantro coarsely chopped; 1 red chili fresh large, seeded, thinly sliced; 1 teaspoon sesame oil; 1 teaspoon lime zest; 1 tablespoon lime juice; 1 teaspoon brown sugar; 3 1/2 ounces rice vermicelli noodles; soy sauce to drizzle; greens stir-fried Asian, to serve

13 ingredients

3 steps

Ingredients

1 pound white fish fillets firm thick, cut into 4 equal portions
4 spring onions finely chopped
2 cloves garlic thinly sliced
2 tablespoons fresh ginger finely chopped
2 tablespoons fresh cilantro coarsely chopped
1 red chili fresh large, seeded, thinly sliced
1 teaspoon sesame oil
1 teaspoon lime zest
1 tablespoon lime juice
1 teaspoon brown sugar
3 1/2 ounces rice vermicelli noodles
soy sauce to drizzle
greens stir-fried Asian, 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.