Lime and sweet chilli fish parcels

Cooking Fish Lime and sweet chilli fish parcels

Open each little parcel to discover the aroma and taste of perfectly steamed fish.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil. Score thickest part of fish twice with a knife. Place fish onto baking paper.
  2. Combine coriander, sugar, fish sauce, lime juice and sweet chilli sauce in a small jug. Brush fish with mixture.
  3. Top fish pieces with green onions. Bring long sides of paper together and fold over twice. Fold short sides in to form a parcel.
  4. Place parcels, seam side up, onto a baking tray. Bake for 12 minutes or until fish is cooked through. Open parcels. Top with coriander. Serve with lime wedges and jasmine rice.

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olive oil cooking spray
4 salmon or ocean trout fillets
1/2 cup coriander leaves, chopped
1 tbsp brown sugar
1 tsp fish sauce
1/4 cup lime juice
2 tbsp sweet chilli sauce
3 green onions, thinly sliced diagonally
coriander sprigs, lime wedges and steamed jasmine rice, to serve

Adv

Autors
Preparation time
10
Cooking time
12
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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