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Red Snapper en Papillote with Lemongrass, Coriander and a Mitzuna Salad

Red snapper fillets steamed in foil with lemongrass and lime, served alongside a fresh zesty mitzuna and coconut salad.

HealthyDinnerSeafoodDairy FreeGluten FreeSummer
Estimated Nutrition
Calories
455.1
kcal / serving
1820.4 kcal total
Carbs
29g
per serving
115.8 g total
Fat
22.1g
per serving
88.5 g total
Protein
35.1g
per serving
140.2 g total
Cook Time
6
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
4
tbsp
Palm Sugar
CondimentsSauces
1
tbsp
Fish Sauce
2
tbsp
Fish Sauce
Fruits
1
piece
Lime
juice only
0.5
piece
Coconut
fresh flesh only, cut into strips
3
piece
Lime
juice only
NutsSeeds
2
stick
Lemongrass
peeled and bruised
4
piece
Lime Leaves
2
tbsp
Coriander
fresh, chopped
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
4
piece
Garlic
cloves
1
bunch
Coriander
fresh
2
tbsp
Coriander
fresh, chopped for garnish
OilsFats
2
tbsp
Olive Oil
Seafood
600
g
Red Snapper
fillets
Vegetables
4
piece
Spring Onions
1
piece
Red Chilli
seeds removed, julienned
50
g
Mitzuna Leaves
50
g
Rocket Leaves
2
tbsp
Ginger
fresh root, grated
3
piece
Red Chillies
finely chopped

Method

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