Fish Parcels with Coconut Rice
- 2 cups rice, well washed and drained
- 1 cup Homebrand coconut cream
- Salt and pepper
- Baking paper cut into 4 sheets, big enough to wrap around fish fillets
- Vegetable oil for brushing
- 4x 150g firm white fish
- 1 large clove garlic, peeled and finely chopped
- 2 tsp ginger, finely grated
- 1 tsp fish sauce
- 2 tsp sesame oil
- 2 spring onions, thinly sliced on the diagonal
- ½ fresh red chilli, finely chopped
- Coriander leaves, for serving
- 1 lime, quartered, for serving
How to cook the perfect rice
To make coconut rice:
Combine rice, coconut cream and 2 cups water in a sauce pan. Bring to the boil over a high heat. Cover tightly and turn heat down to the lowest setting. Cook for 20 minutes without uncovering. Remove from heat and let stand covered for 10 minutes.
Uncover and fluff up rice with a fork, being careful not to mash the rice. Season to taste with salt and pepper.
To make fish parcels:
Preheat oven to 180°C. Cut baking paper into 4 sheets, big enough to wrap around fish fillets. On a clean surface side by side and brush them lightly with oil, before placing a fish fillet on each. Rub a little of garlic and ginger over each fillet.
Sprinkle each fillet with the fish sauce, sesame oil, spring onions and chilli and season with salt and pepper.
Fold the paper in half over the fish and twist the edges of paper together to seal each parcel. Place parcels side by side on an oven tray and place in oven for 6-8 minutes or until the fish is just cooked.
Open the parcels at the table and serve with coriander leaves, lime wedges and coconut rice.
By Jax Hamilton