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Fish pockets
Fish pockets
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Asian-inspired fish parcels bursting with fresh flavors for a quick and delicious dinner.
Ingredients:
  • 60ml (1/4 cup) sweet chilli sauce
  • 42.00 gm fresh lime juice
  • 6.10 gm fish sauce
  • 1 tsp finely grated fresh ginger
  • 1 garlic clove, crushed
  • 4 (about 150g each) white fish fillets
  • 1 red capsicum, halved, seeded, thinly sliced
  • 3 shallots, trimmed, thinly sliced diagonally
  • 125.00 ml fresh coriander leaves
  • Fresh coriander sprigs, to serve
  • Steamed jasmine rice, to serve
  • Steamed green round beans, to serve
Instructions:
  • Preheat your oven to 200°C, then cut four 40cm-long pieces of non-stick baking paper.
  • In a small jug, mix together sweet chilli sauce, lime juice, fish sauce, ginger, and garlic.
  • Place fish fillets in the center of each paper. Spread sweet chili sauce mixture, capsicum, shallot, and coriander leaves over the fish. Fold the long sides of the paper together, then fold over twice. Fold the ends to enclose the filling. Put the parcels on a large baking tray and bake for 10 minutes or until the fish flakes easily with a fork.
  • Garnish the fish with fresh coriander sprigs and plate with rice and green beans.

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