Thai fish parcels

Thai fish parcels

Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Entree
Season: All year round
Special options: Lactose free

per serving 4.4g fat; 1393kJ
If you can't buy kaffir lime leaves, substitute the young leaves from any other citrus tree.

200g rice stick noodles
4 x 150g bream fillets
150g baby bok choy, quartered
150g snow peas, sliced thinly lengthways
1 tablespoon thinly sliced lemon grass
8 kaffir lime leaves, torn
1 teaspoon soy sauce
2 tablespoons sweet chilli sauce
1 teaspoon fish sauce
2 tablespoons lime juice
1 tablespoon coarsely chopped fresh coriander leaves

Preheat oven to hot.

Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.

Divide noodles into four equal portions; place each on a large piece of foil. Top noodles with fish; top fish with equal amounts of bok choy, snow peas, lemon grass and lime leaves. Drizzle with combined sauces and juice. Enclose fish stacks in foil; place in single layer on oven tray.

Cook fish stacks in hot oven 15 minutes or until fish is cooked through; open foil and transfer stacks to serving plates. Sprinkle with coriander.

Serving suggestion

Serve with wedges of lime or a salad made from fresh pomelo or grapefruit segments.


Fish parcels can be assembled several hours ahead; store in refrigerator.

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