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Hot and sour fish parcels with cucumber salad
Hot and sour fish parcels with cucumber salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Exotic low-fat South East Asian dish ready in 35 minutes.
Ingredients:
  • 1 long green chilli, seeded, chopped
  • 4 green onions, thinly sliced
  • 40.00 ml lemongrass paste (see Notes)
  • 1 garlic clove, crushed
  • 1/2 tsp ground turmeric
  • 24.40 gm fish sauce
  • 4 x 150g firm white fish fillets
  • 250g cherry tomatoes, thinly sliced
  • 250.00 ml fresh mint leaves
  • 250.00 ml fresh coriander leaves
  • 1 Lebanese cucumber, halved lengthways, seeded, thinly sliced
  • 62.50 ml chopped roasted peanuts
  • Steamed medium grain white rice, to serve
  • 42.00 gm lime juice
  • 48.80 gm fish sauce
  • 20.00 gm caster sugar
Instructions:
  • Preheat the oven to 180C/160C fan-forced. Cut 4 pieces of baking paper measuring 20cm each and 4 pieces of foil measuring 30cm each.
  • Mix chili, onion, lemongrass, garlic, turmeric, and fish sauce in a glass or ceramic bowl. Stir well. Place a piece of baking paper on a piece of foil. Put one fish fillet on top, spread 1/4 of the chili mixture, and top with tomato slices. Fold the sides of the foil and paper to seal the fish. Put on a baking tray, seam-side up, and repeat the same with the remaining fish, chili mixture, and tomato.
  • Bake until fish is tender and cooked, typically 15-20 minutes.
  • Prepare the Dressing by combining lime juice, fish sauce, and sugar in a small screw-top jar. Close the lid tightly and shake vigorously until the sugar completely dissolves.
  • Mix together fresh herbs, cucumber, and crunchy peanuts in a bowl. Unwrap the fish from the parcels and place them in shallow bowls. Pour any flavorful cooking juices over the fish. Add a refreshing salad on top and drizzle with the tasty dressing. Serve with a side of aromatic rice.

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