Hot and sour fish parcels with cucumber salad

Recipes / Fish

This low fat meal celebrates the exotic flavours of south east Asia - ready in 35 minutes.

Recipe «Hot and sour fish parcels with cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 long green chilli, seeded, chopped, 4 green onions, thinly sliced, 2 tbsp lemongrass paste, 1 garlic clove, crushed, 1/2 tsp ground turmeric , 1 tbsp fish sauce, 4 x 150g firm white fish fillets, 250g cherry tomatoes, thinly sliced , 1 cup fresh mint leaves, 1 cup fresh coriander leaves, 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced, 1/4 cup chopped roasted peanuts, Steamed SunRice medium grain white rice, to serve, 2 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp caster sugar.

Ingredients:

  • 1 long green chilli, seeded, chopped 
  • 4 green onions, thinly sliced 
  • 2 tbsp lemongrass paste 
  • 1 garlic clove, crushed 
  • 1/2 tsp ground turmeric 
  • 1 tbsp fish sauce 
  • 4 x 150g firm white fish fillets 
  • 250g cherry tomatoes, thinly sliced 
  • 1 cup fresh mint leaves 
  • 1 cup fresh coriander leaves 
  • 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced 
  • 1/4 cup chopped roasted peanuts 
  • Steamed SunRice medium grain white rice, to serve 
  • 2 tbsp lime juice 
  • 2 tbsp fish sauce 
  • 1 tbsp caster sugar 

Instructions

  1. Preheat oven 180C/160C fan-forced. Cut 4 x 20cm lengths of baking paper. Cut 4 x 30cm lengths of foil.
  2. Combine chilli, onion, lemongrass, garlic, turmeric and fish sauce in a glass or ceramic bowl. Stir to combine. Place 1 piece of baking paper on 1 piece of foil. Top with 1 fish fillet and 1/4 of the chilli mixture. Top with 1/4 of the tomato slices. Fold over sides of foil and paper to enclose filling. Place on a baking tray, seam-side up. Repeat with remaining fish, chilli mixture and tomato.
  3. Bake for 15 to 20 minutes or until fish is cooked through.
  4. Meanwhile, make Dressing Place lime juice, fish sauce and sugar in a small screw-top jar. Secure lid. Shake until sugar has dissolved.
  5. Combine herbs, cucumber and peanuts in a bowl. Remove fish from parcels and transfer to shallow bowls. Pour over any cooking juices. Top with salad and drizzle with dressing. Serve with rice.