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Lemongrass and ginger fish parcels
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Prepare this budget-friendly, time-saving freezer meal now for hassle-free weeknight dinners ahead.
Ingredients:
  • 2 lemongrass stalks (white part only), finely chopped
  • 5cm piece fresh ginger, peeled, finely grated
  • 2 tsp sesame oil
  • 65.63 gm soy sauce
  • 4 x 150g boneless firm white fish fillets
  • 4 green onions, cut into 6cm lengths
  • 1 large red capsicum, thinly sliced
  • 52.50 gm coconut oil
  • 400g green beans, trimmed
  • 40.00 ml kecap manis
  • 21.00 gm soy sauce
  • 21.00 gm lemon juice
  • 82.50 ml fresh coriander leaves, chopped
  • 40.00 ml fresh mint leaves, finely shredded
Instructions:
  • Preheat the oven to 200C/180C fan-forced, then cut 4 pieces of baking paper measuring 20cm each.
  • Combine fragrant lemongrass, garlic, ginger, sesame oil, and soy sauce in a bowl. Season with a touch of salt and pepper before adding the fish and coating it evenly.
  • Lay a piece of baking paper on a flat surface. Put a fish fillet in the center. Add chopped onion and capsicum on top. Spoon a bit of marinade over it. Fold the sides of the paper to wrap the filling. Use kitchen string to tie it up. Place the parcels on a baking tray seam-side up. Repeat the process to make 4 parcels.
  • Cook in the oven for 15 to 20 minutes, or until the fish is perfectly cooked through.
  • To make Crispy Fried Beans: In a hot wok, heat oil and stir in beans until charred and cooked through. Stir in kecap manis and soy sauce for 30 seconds. Take off heat, add lemon juice, and toss with coriander and mint.
  • Place the parcels on individual serving plates. Allow them to rest for 3 minutes. Unwrap and serve with a side of beans.

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