Sweet Chilli Fish Parcels
Ingredients
- 1/3 cup sweet chili sauce
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons sesame oil ⓘ
- 1 bunch bok choy (400 grams baby quartered lengthwise) ⓘ
- 1 carrot (small cut into matchsticks) ⓘ
- 1/2 capsicum (red medium thinly sliced) ⓘ
- 4 (150 g) fish fillets (firm white) ⓘ
- 1 1/4 cups jasmine rice (or long grain white) ⓘ
- 270 ml coconut milk
Instructions
- Preheat oven to 180C (160C fan forced).
- Tear off 4 pieces of foil about 40cm long and place on a flat work surface and top each piece with a piece of baking paper.
- Combine chilli sauce, oyster sauce and sesame oil in a small jug.
- At centre of each piece of paper, place a quarter of the bok choy, carrot and capsicum and top with the fish and then drizzle with sauce mixture and then top with the ginger and fold to make a parcel.
- Place seam side down on a baking tray and bake for 20 to 25 minutes or until cooked (fish will flake when tested with a fork).
- Place rice in a medium saucepan and wash under cold water until water runs clear and drain.
- Add coconut milk and 1 1/2 cups of water and cover with a titght fitting lid and bring to the boil, reduce hat and cook rice for 10 to 12 minutes or until liquid is alsmost absorbed.
- Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).
- Fluff with a fork to separate grains.
- Remove fish from parcels and serve with rice and top with coriander.
Nutrition & Diet Analysis (per serving)
435
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).