Fish Parcels, Asian Style

Stacked and ready.

Here is a lovely baked fish parcel dish with a slight oriental twist. I served this with a simple toss-together of vegies, stir-fried in the wok with a splash of soy, black bean and oyster sauces and a few drops of sesame oil. The fish I prepared earlier in the day and then popped in the oven when ready. Isn’t it amazing how some ingredients break down into almost nothing after cooking – the big pile of baby bok choy underneath each piece of fish, had reduced to a small blob by the end!

These sauce quantities serve 2, so increase as needed – the basic rule of thumb for the sauce is equal portions of the 3 components. The other ingredients don’t have actual quantities, just slice and add as much as you can comfortably fit on top/under the fish.

Thai Baked Fish Parcels

2 firm white fish fillets (I used snapper in this instance)

1/4 cup hoisin sauce

1/4 cup sweet chilli sauce

1/4 cup lime juice

baby bok choy, trimmed, washed and cut into large pieces

red onion, sliced

tomatoes, sliced

fresh basil leaves

cracked pepper, to taste

Combine hoisin sauce, sweet chilli sauce and lime juice; whisk in a bowl.

Taking a square of foil for each serve, layer ingredients as follows: bok choy, small amount of sauce mixture, fish fillet, more sauce, onion, tomato, basil, cracked pepper and the remaining sauce. Fold up foil to fully enclose.

Place parcels on a tray and bake at 180C for 40 minutes.

Serves 2

Happy Fish Fooding!

Simple vibrant veg.

Funky Fish

There is no recipe for this, I just wanted to show you what a friend made for dinner one night last week……yummy, healthy, tasty snapper fillets, topped with herbs and slices of lemon, and steamed in a foil parcel in the oven. Served on mashed potato, with green beans and brussels sprouts.

Absolutely scrummy, and just goes to show you don’t have to get too fancy to have something delicious 🙂

Happy Fooding!

Korma Fish Curry

On the plane last month on the way home from London, I watched an episode of Jamie’s Fish Suppers, in which he panfried a piece of coley (not a fish I’ve ever heard of!), smeared with korma paste and served with a sauce made of coconut milk, chilli & spring onions.

I decided to muck around with the idea of these flavours, and came up with this fish curry, which I am quite happy with. I used snapper fillets, but any firm fish will do – I was tempted to use salmon, as is my wont, but my boyfriend doesn’t like it all that much in its cooked form (blasphemous I know – luckily he has other redeeming qualities!).

Korma is not a particularly spicy curry paste, but the addition of a large red chilli helped haha. Leave this out though if you truly like your curry very mild (does anyone???!!  I guess they do… they’re in trouble if they come to my house lol).

The photo above is not very gourmet, but I actually forgot to take a photo until we’d finished eating – so what you see is the leftovers in a plastic container!

Korma Fish Curry

1 tbsp olive oil

9 spring onions, cut into 3cm pieces

1 green capsicum, roughly chopped

1 fresh red chilli, finely sliced (including seeds)

3 tbsp korma paste

3 firm white fish fillets (mine were 520 gms altogether), cut into 4cm pieces

400 ml can coconut milk (low-fat)

100 gms baby spinach leaves

2 cups bean shoots

1 bunch fresh coriander, chopped (including some of the stalks)

juice of 1 small lemon

Heat the oil in a deep pan. Saute the spring onions, capsicum and chilli for 2 minutes. Add the korma paste, stir to coat and cook for another 2 minutes, stirring so it doesn’t burn. Add the fish and coconut milk, bring to boil and simmer with lid on for 7 minutes, stirring occasionally. Add remaining ingredients, stir to combine, and cook for 1 minute or until spinach has wilted.

Serve with rice and naan bread.

Serves 4.

Happy Fooding!