We all have nights when cooking isnt on the cards, but instead of blowing the budget and weeknight menu, set yourself up for mealtime success with this freezer-friendly, time-saving dish to make now and savour later. (See Notes for more)
- Preheat oven to 200C/180C fan-forced. Cut 4 x 20cm lengths of baking paper.
- Place lemongrass, garlic, ginger, sesame oil and soy sauce in a bowl. Season with salt and pepper. Add fish. Turn to coat.
- Place 1 piece of baking paper on a flat surface. Place 1 fish fillet in centre of paper. Top with 1/4 of the onion and 1/4 of the capsicum. Spoon over a little of the marinade. Fold over sides of baking paper to enclose filling. Tie up with kitchen string to secure. Place on a baking tray, seam-side up. Repeat to make 4 parcels (see freezing box).
- Bake for 15 to 20 minutes or until fish is just cooked through (see Notes).
- Meanwhile, make Crispy fried beans Heat a wok over high heat. Add oil. Swirl to coat. Add beans. Stir-fry for 5 minutes or until charred and just cooked through. Add kecap manis and soy sauce. Stir-fry for 30 seconds to coat. Remove from heat. Add lemon juice. Toss. Sprinkle with coriander and mint.
- Transfer parcels to serving plates. Stand for 3 minutes. Open and serve with beans.
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