Rice-paper fish parcels with lemon-grass rice

Try something different with fish this week. Serve it in rice paper parcels on flavoursome coconut and lemongrass rice.

Recipe «Rice-paper fish parcels with lemon-grass rice» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 200g basmati rice, 1 stem lemon grass, pale section only, bruised, 2 tbsp shredded coconut, 1 red capsicum, halved, deseeded, thinly sliced, 1 carrot, peeled, cut into batons , 4 green shallots, ends trimmed, thinly sliced lengthways, 8 square rice paper sheets, 8 small ocean perch fillets , 1/3 cup loosely packed fresh coriander leaves, 1 tbsp kecap manis.

Ingredients:

• 200g basmati rice 
• 1 stem lemon grass, pale section only, bruised 
• 2 tbsp shredded coconut 
• 1 red capsicum, halved, deseeded, thinly sliced 
• 1 carrot, peeled, cut into batons 
• 4 green shallots, ends trimmed, thinly sliced lengthways 
• 8 square rice paper sheets 
• 8 small ocean perch fillets 
• 1/3 cup loosely packed fresh coriander leaves 
• 1 tbsp kecap manis 

Instructions

1. Cook rice, lemon grass and coconut in a saucepan of boiling water until tender. Drain and remove lemon grass. Return to pan along with capsicum, carrot and shallots. Cover and set aside.
2. Meanwhile, soak a rice-paper sheet in a bowl of warm water until soft. Drain on paper towel. Transfer to a clean work surface. Place 1 fish fillet, skin-side down, in the centre of rice paper. Top with 2 coriander leaves. Fold rice paper to enclose fish and form a parcel. Repeat with remaining rice paper, fish and coriander.
3. Place the fish parcels in a steamer over a saucepan of boiling water and steam for 2-3 minutes or until the fish is just cooked through. Spoon rice among plates and top with fish parcels. Drizzle with kecap manis and sprinkle with remaining coriander.