Name: Coconut milk fish parcels with kiwifruit salsa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 4 x 240g blue-eye trevalla fillets; 200ml light coconut milk; 4cm piece ginger, peeled, cut into matchsticks; 1 long red chilli, deseeded, cut into thin strips; 125.00 ml fresh coriander sprigs; Shaved coconut (optional), to serve; Steamed Basmati rice, to serve; 3 kiwifruit, peeled; 280g red papaya, deseeded, peeled, chopped; 1 lime, juiced

Coconut milk fish parcels with kiwifruit salsa

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Prep Time:
15 minutes

Cook Time:
12 minutes

Total Time:
27 minutes

Ingredients:

4 x 240g blue-eye trevalla fillets
200ml light coconut milk
4cm piece ginger, peeled, cut into matchsticks
1 long red chilli, deseeded, cut into thin strips
125.00 ml fresh coriander sprigs
Shaved coconut (optional), to serve
Steamed Basmati rice, to serve
3 kiwifruit, peeled
280g red papaya, deseeded, peeled, chopped
1 lime, juiced

Instructions:

Preheat the oven to 200°C. Lay each fish fillet on a large piece of banana leaf, aluminum foil, or non-stick baking paper. Drizzle 50ml of coconut milk over each fillet. Add ginger, chilli, and coriander sprigs on top. Fold tightly to create a parcel. Transfer to a baking tray and bake for 12 minutes.
Cut the kiwifruit into quarters lengthwise, then chop. Mix the kiwifruit, papaya, and lime juice together.
Present the parcels in a dish for your guests to unveil at the table. Garnish the fish with salsa and shaved coconut, and accompany with the rice.

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