Fish parcels with chilli lemon grass recipe
Fish Parcels with Chilli Lemon Grass recipe
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|300 g||sticky rice|
|4||banana leaves or baking parchment approx 25cm x 25cm (10in x 10in)|
|700 g||Whitefish fillet, 4 x 175g, eg. monkfish, cod, haddock|
|1 clove(s)||garlic, chopped|
|5 cubic cm||ginger, chopped|
|2||red chillies, sliced in half lengthways|
|1||lime, cut into wedges|
|2||sticks of lemon grass, chopped|
|1 bunch(es)||coriander, chopped|
|2 tsp||soy sauce|
Place the rice in a bowl, cover with cold water and leave to soak for 24 hours. Drain the rice and cook in a steamer for 25 minutes; keep checking that the water does not boil dry.
Heat the oven to 180°C/160°C Fan/Gas 4. Lay the banana leaves out, place a portion of fish in the middle of each and top with garlic, ginger, chilli, lime, lemon grass and prawns.
Fold over the leaves to make parcels, tie with string and bake in the oven for 20 minutes.
In a small serving bowl, mix together the coriander, lemon juice and soy sauce.
Serve each fish parcel with a portion of sticky rice and the chopped coriander mix.
ca. 15 min
ca. 1 day
Grade of difficulty:
Calories per portion:
Reference: Fish parcels with chilli lemon grass recipe
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