Steamed Fish Parcels with coconut rice
Serves
Ingredients
- Coconut Rice
- 2 cups Basmati rice, well washed and drained
- 1 cup Homebrand coconut cream
- Fish Parcels
- Select baking paper cut into 4 sheets, each big enough to wrap around fish fillets
- vegetable oil for brushing
- 4 x 150g Tarakihi fillets, skinned, boned (or your favourite firm white fish)
- 1 large clove garlic, finely chopped
- 2 tsp finely grated fresh ginger
- 1 tsp fish sauce
- 2 tsp sesame oil
- 2 spring onions, thinly sliced on the diagonal
- 1/2 fresh red chilli, finely chopped
- coriander leaves for serving
- 2 limes, quartered, for serving
Method:
For the Coconut Rice
Put the rice, coconut cream and 1 cup water into a saucepan. Bring to the boil over high heat.
Cover tightly and turn the heat down to the lowest setting. Cook for 20 minutes without uncovering.
Remove from the heat and, without uncovering, let stand for 10 minutes.
Uncover and fluff up with a fork, being careful not to mash the rice. Season to taste with salt and pepper.
For the Fish Parcels
Preheat the oven to 180°C.
Place the pieces of baking paper on a clean surface side by side and brush them lightly with oil, before placing a fish fillet on each. Rub a little of the garlic and ginger over each fillet.
Sprinkle each fillet with the fish sauce, sesame oil, spring onions and chilli, and season with salt and pepper.
Fold the paper in half over the fish, and twist the edges of paper together to seal each parcel.
Place the parcels side by side on an oven tray and place in the oven for 6-8 minutes or until the fish is just cooked.
Open the parcels at the table and serve with coriander leaves, lime wedges and the coconut rice
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