- 2 pieces of firm white fish (approx. 200g)
- 1 red chilli
- 1 stick lemongrass
- 4 stems broccolini
- handful of bok choy
- handful of spring onions
- 4 slices of lime
- 1 tblsp peanut oil
- 1 clove garlic, crushed
- 1 tsp ginger, grated
- 1 tsp fish sauce
- juice of 1 lime
Didn’t we just take down the Christmas tree and put away all the decorations? It sure feels like it, and yet this weekend is Easter…
Hopefully for you, Easter is a more mellow time without the chaos brought on by Christmas.
Hopefully you’ll chill out with family or escape somewhere for a few days…
In the spirit of Easter, today’s recipe is for those of you with a Good Friday fish tradition…
Have you cooked fish in a bag before? It’s really simple, and you can mix up any type of fish and flavours you like.
Combine the peanut oil, garlic, ginger, fish sauce and lime juice in a bowl and set aside.
Tear 2 rectangular pieces of baking paper, (about 30cm x 40cm) and spread these on a baking tray.
Place the bok choy and broccolini in the middle of the baking paper, creating a base for the fish.
Place the fish pieces on top of the greens.
Top the fish with the finely sliced lemongrass, chilli and spring onion.
Top everything with the lime slices, and drizzle the sauce over the top of the parcels.
Fold up the baking paper into parcels, and bake at 180°C (350°F) for about 20 minutes, or until the fish is cooked.
Remove from the oven, allow to cool slightly before serving. We ate this as is, but you could serve this with some brown rice to soak up all the flavours.
Mix some oyster sauce into the dressing to add a depth of flavour
Add a couple of tablespoons of coconut milk to each fish parcel to create a creamy, richer flavour
Did you enjoy this article?