Wrap up Asian flavours in foil parcels to permeate the fish and keep it juicy while it bakes. With garlic, ginger, cumin and chilli, there's plenty of flavour!
- 1 bunch fresh coriander, leaves picked
- 1 clove garlic
- juice of 2 lemons
- 2cm piece ginger, roughly chopped
- 2 fresh long green chillies, roughly chopped
- 100 g desiccated coconut
- 1 tsp ground cumin
- Salt and pepper, to season
- 2 tbsp butter, softened
- 4 x 150 g blue-eye trevalla fillets, skin removed, deboned
- 8 baby pak choi, quartered
- 1 tsp sesame oil
- Preheat oven to 200°C. Put coriander, garlic, lemon juice, ginger and chilli in a small food processor and process to form a paste. Scrape into a bowl, stir
in coconut and cumin, then season.
- Tear 4 large pieces of foil and smear centres with a little butter to grease. Spoon 2 tbsp of the coriander mixture onto each piece, then top with fish. Spoon over remaining coriander mixture. Dot with remaining butter, then fold and seal parcels. Transfer to an oven tray. Bake for 20 minutes, depending on thickness of the fish, until fish is cooked.
- Meanwhile, steam pak choy, transfer to a large bowl and toss with sesame oil. Serve fish on a bed of pak choy with coriander mixture from parcel on top.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.3 g|
|Total carbohydrates||6.3 g|
|- Sugars||4.0 g|
|Dietary fibre||5.9 g|