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Asian-style seafood parcels
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Total Time:
45 minutes
Celebrate seafood with Asian flavors sealed in delicious parcels, creating a fragrant and satisfying dish. Joyful cooking!
Ingredients:
  • 1 bream fillet skin on, scaled, pin-boned, from sustainable sources
  • 2 scallops trimmed, roes attached, from sustainable sources
  • 2 large raw shell-on king prawns from sustainable sources
  • 75 g mussels scrubbed, debearded, from sustainable sources
  • 75 g clams scrubbed, from sustainable sources
  • ½ a stick of lemongrass
  • 1 clove of garlic
  • 2.5 cm piece of ginger
  • 2 fresh lime leaves
  • 1 fresh red chilli
  • 4 sprigs of fresh coriander
  • 1 teaspoon fish sauce
  • ½ tablespoon low-salt soy sauce
  • 2 limes
  • 1 bok choi
  • 1 handful of sugar snap peas
  • 50 g purple sprouting broccoli
  • 50 g choi sum
  • 150 g basmati rice
  • ½ tablespoon coconut cream
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7. Prepare the seafood by halving the bream fillet, scoring the skin, scoring the scallops, peeling and deveining the prawns, and picking through the mussels and clams. Place all prepared seafood in a bowl. Make the marinade by blending lemongrass, garlic, ginger, lime leaves, chili, coriander stalks, fish sauce, soy sauce, lime juice, salt, and pepper. Prepare the vegetables. Arrange greens and seafood on a large piece of foil with marinade. Seal the foil into a parcel and bake for 15 minutes. Cook the rice with coconut cream. Serve the seafood parcel on a platter, discarding any closed mussels or clams. Garnish with sliced chili and coriander leaves. Serve with rice and lime wedges.

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