Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 4.85 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons salt-reduced tamari
- 1teaspoons sesame oil
- 4 snapper fillets
- 1 long fresh red chilli, finely chopped
- 1 bunch gai lan, cut into 5cm lengths (see tip)
- 1/4 cup coriander, finely chopped
- 1tablespoons fresh ginger, finely grated
- 300grams snow peas
- 1 lime, wedges (to serve)
- 2teaspoons honey
- 1/3 cup malaysian coconut seafood sauce, warmed
- 1tablespoons rice bran oil
- 2 steamed brown and wild rice mix
- 1 clove garlic, crushed
Method
Step 1 of 5
Preheat a barbecue (with a lid) to high heat, or an oven to 220°C.
Step 2 of 5
Place 4 x 30cm squares of foil on bench. Top each with 30cm squares of baking paper.
Step 3 of 5
Whisk tamari, oils, garlic, ginger, honey, coriander and half the chilli in a jug. Divide gai lan and snow peas among baking paper. Top each with a fish fillet. Drizzle over tamari mixture. Fold and seal parcels to enclose.
Step 4 of 5
Place fish parcels on barbecue grill and close lid, or place in oven, and cook for 15 minutes or until cooked through.
Step 5 of 5
Meanwhile, heat rice as per packet instructions. Place rice onto plates. Transfer fish and vegetables from parcels and top with coconut sauce. Garnish with extra coriander and remaining chilli and serve immediately with lime wedges. Note: If gai lan (Chinese broccoli) is unavailable substitute with choy sum.
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