Thai Fish Parcels with Coconut Rice May 7, 2018
Nadia Lim’s recipe for Thai Ginger Steamed fish Parcels with Coconut Rice is a lovely and light meal full of flavour. It is a dish you can cook to impress or have as a quick mid week meal. Checkout the original recipe here.
METHOD:
- Preheat oven to 200°C and line an oven tray with baking paper
- Pat fish dry with paper towels, remove any remaining scales or bones. Lay baking paper/foil squares on a flat surface. Divide fish into 4 serves and place in centre of each square. In a small bowl, combine all remaining Thai ginger steamed fish parcel ingredients.
- Spoon half the sauce evenly over fish and set remainder aside. Wrap paper/foil into parcels by pulling 2 sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring sauce does not leak out. Place onto prepared tray and set aside.
- Combine all coconut rice ingredients in a medium pot with a pinch of salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to simmer for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
- Trim the ends off the bok choy, rinse and thinly slice (keeping white and green parts separate); grate carrot; cut lime into wedges. Set all aside. When rice has 10 minutes remaining, bake fish for about 6 minutes, until just cooked through.
- While fish cooks, heat sesame oil (if using) or a drizzle of oil in a large wok or fry-pan on high heat. Stir-fry white part of bok choy for 1-2 minutes, until tender. Remove from heat and add remaining bok choy, carrot, mung bean sprouts, spinach and cashew nut mix. Toss until wilted slightly and season.
- To serve: spoon coconut onto each plate with a fish parcel drizzle over remaining sauce and garnish with coriander. Serve veggies on the side with a lime wedge to squeeze over fish just before eating.
