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Rice-paper fish parcels with lemon-grass rice
Rice-paper fish parcels with lemon-grass rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your fish dish with coconut lemongrass rice in rice paper parcels for a unique twist.
Ingredients:
  • 200g (1 cup) basmati rice
  • 1 stem lemon grass, pale section only, bruised
  • 10.40 gm shredded coconut
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 carrot, peeled, cut into batons
  • 4 green shallots, ends trimmed, thinly sliced lengthways
  • 8 square (16cm) rice paper sheets
  • 8 small (about 400g) ocean perch fillets
  • 82.50 ml loosely packed fresh coriander leaves
  • 20.00 ml kecap manis
Instructions:
  • Simmer rice, lemongrass, and coconut in boiling water until tender. Discard lemongrass. Mix in capsicum, carrot, and shallots. Cover and let sit.
  • Soak a rice-paper sheet in warm water until soft, then drain on a paper towel. Transfer to a clean surface. Place a fish fillet skin-side down in the center of the rice paper, add 2 coriander leaves on top. Fold the rice paper to enclose the fish and create a parcel. Repeat with the rest of the ingredients.
  • Steam the fish parcels over boiling water for 2-3 minutes until cooked through. Serve on a bed of rice, drizzle with kecap manis, and garnish with coriander.

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