Coconut milk fish parcels with kiwifruit salsa

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Recipe «Coconut milk fish parcels with kiwifruit salsa» presented in category Recipes / Fish, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.