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Vegetable & fish parcels with coriander rice
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Prep Time:
10 minutes
Cook Time:
22 minutes
Total Time:
32 minutes
Ingredients:
  • 4 (about 600g) white fish fillets (like sea perch or ling)
  • 40.00 ml thick teriyaki sauce
  • 20.00 ml mirin (rice wine)
  • 8 (about 50g) snow peas, trimmed, cut into thin strips
  • 1 medium carrot, peeled, cut into thin strips
  • 1/2 red capsicum, quartered, deseeded, cut into thin slices
  • 3 green shallots, thinly diagonally sliced coriander rice
  • 155g (3/4 cup) jasmine rice
  • 375mls (1 1/2 cups) warm water
  • Pinch salt
  • 62.50 ml fresh coriander leaves
Instructions:
  • For the coriander rice, thoroughly rinse the rice in a sieve under cold water until it runs clear. Transfer the rice to a deep (3-liter/12 cup capacity) heat-resistant, microwave-safe bowl or rice cooker. Combine with warm water and salt. Cover with a lid or double layer of plastic wrap and microwave on High/850 watts/100% for 5 minutes, then on Medium/500 watts/50% for 7 minutes. Let it sit, covered, for 5 minutes. Gently mix in the coriander with a fork to fluff the rice and evenly distribute the coriander. Cover and set aside.
  • Prepare four 30cm square pieces of non-stick baking paper on a work surface. Lay a fish fillet on each piece and neatly tuck the thin tail end underneath for an even thickness.
  • In a small bowl, mix the teriyaki sauce with mirin. Pour 3 teaspoons of the mixture over each piece of fish. Arrange snow peas, carrot, capsicum, and green shallots evenly on top. Seal the edges of the baking paper together.
  • Arrange the fish parcels in a single layer in a 25cm shallow, microwave-safe dish. Microwave on Medium/500 watts for 10-12 minutes, or until the fish is cooked and flakes easily with a fork.
  • Cover the rice with plastic wrap and heat on Medium-High for 2-3 minutes, or until thoroughly heated. Serve alongside the vegetable and fish parcels.

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