THAI SEAFOOD PARCELS
Easy mid-week dinner, that's light on calories but big on flavours. Make it the night before for an even easier dinner!
Provided by chiginger
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 190C/fan 170C/Gas 5
- Begin to cook the rice according to the instructions on the packet.
- Lay out two squares of tin foil on a baking tray. Ensure the size is big enough to wrap around the fish fillets.
- Place beansprouts, pepper, celery and bamboo on both of the squares, and lay a fish fillet on each. Generously sprinkle coriander over the top of the fish, and place the prawns around the edges. Place the lemongrass on the very top of the fish. Partially wrap the foil around the fish, leaving a large opening at the top.
- In a bowl, add the lime juice and zest, cumin, ground coriander, fish sauce, soy sauce, garlic, ginger, chilli and water. mix together with a teaspoon. Pour the sauce evenly into each parcel, and seal them, ensuring that there is a large space between the fish and the seal to allow steam to circulate. Place the tray with the parcels on in the oven, and allow to cook for 10-15 minutes. (Salmon tends to take a little longer than cod or trout)
- Remove tray from oven and carefully open the parcels to check that the fish and prawns are cooked through. If they aren't, re-seal and put back into the oven for another 5-8 minutes.
- Drain rice and spoon onto the centre of 2 plates.
- Place the fish over the rice, and scoop out vegetables from the parcel, placing around the rice. The parcel should contain lots of juices, pour these over the fish, rice and vegetables. Garnish with a few sesame seeds, sprig of coriander, or fresh raw beansprouts.
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