Green curry fish parcels with coconut rice

Cooking Fish Green curry fish parcels with coconut rice

For an out-of-the-box dinner idea, try these Asian fish parcels using curry paste out of the jar!

Lables: High protein Low carb Low fat Low kilojoule Egg free Gluten free Lactose free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Combine curry paste and coconut cream in a bowl.
  2. Place 1 piece baking paper in the centre of 1 piece foil. Top with 1 fish fillet, 1/4 curry mixture, 1/4 eschalot, 1/4 chilli and 2 lime slices. Bring 2 sides of foil up to the centre. Fold to seal. Roll up ends to enclose filling. Place on a baking tray. Repeat with remaining baking paper, foil, fish, curry mixture, eschalot, chilli and lime slices. Bake for 15 minutes or until cooked through.
  3. Meanwhile, cook rice following packet directions. Place in a heatproof bowl. Add snow peas. Toss to combine. Serve fish with rice and sprinkle with coriander leaves.

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1 tbsp Thai green curry paste
1/4 cup coconut cream
4 firm white fish fillets
1 eschalot, thinly sliced
1 long red chilli, thinly sliced diagonally
1 small lime, cut into 8 slices
2 x 250g packets Continental Thai coconut &lemongrass rice
100g snow peas, trimmed, thinly sliced
Fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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