Coconut milk fish parcels with kiwifruit salsa

Cooking Fish Coconut milk fish parcels with kiwifruit salsa

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Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Place each fish fillet on a large piece of banana leaf, aluminum foil or non-stick baking paper. Working with one at a time, spoon 50ml of coconut milk over the fish. Top with ginger, chilli and coriander sprigs. Fold the edges in tightly to make a parcel. Place on a baking tray. Cook for 12 minutes.
  2. Meanwhile, cut the kiwifruit into quarters lengthways and chop. Combine the kiwifruit, papaya and lime juice.
  3. To serve, place the parcels in a dish so guests can open them at the table. Top the fish with salsa and shaved coconut. Serve with the rice.

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4 x 240g blue-eye trevalla fillets
200ml light coconut milk
4cm piece ginger, peeled, cut into matchsticks
1 long red chilli, deseeded, cut into thin strips
1/2 cup fresh coriander sprigs
Shaved coconut , to serve
Steamed Basmati rice, to serve
3 kiwifruit, peeled
280g red papaya, deseeded, peeled, chopped
1 lime, juiced

Adv

Autors
Preparation time
15
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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