Thai-style Fish Parcels

Marinate white fish in coconut milk, ginger, and lime before baking in parchment parcels and serving with jasmine rice.

Gluten-Free Dairy-Free Healthy Dinner Fish Seafood

Estimated Nutrition

Calories

546.2

kcal / serving

2185 kcal total

Carbs

50.3g

per serving

201.2 g total

Fat

22.1g

per serving

88.5 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Fish Sauce

GrainsCereals

200

Jasmine Rice

cooked

Liquids

440

Coconut Milk

canned

piece

Lime Juice

juice of one lime

NutsSeeds

piece

Lime Leaves

finely chopped

stalk

Lemongrass

hard outer part removed, soft inner part finely chopped

Seafood

600

White Fish Fillets

skin removed, 4 fillets (cod, haddock, whiting or pollack)

Vegetables

2.5

Ginger

peeled and chopped

piece

Red Chillies

finely chopped

Method

Mix ginger, lime leaves, chillies, lemongrass, coconut milk, lime juice, and fish sauce in a bowl.

Coat the fish fillets in the marinade and rest for at least two hours.

Preheat the oven to 180°C.

Place each fish fillet onto a sheet of baking parchment.

Strain the marinade and spoon the solids over the fish fillets, reserving the liquid.

Fold and seal the parchment edges to create parcels.

Place parcels on a tray and bake for 15-20 minutes.

Boil the reserved liquid in a pan for 3-4 minutes until slightly thickened.

Unwrap the fish and serve on plates with jasmine rice and the sauce.