Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 800grams swordfishfillets, 4x 200 g each, pin-boned and skinned
- 75grams shiitake mushrooms, sliced
- 75grams sugar snap peas, halved lengthways
- 1 mild red chilli, deseeded and thinly sliced
- 3tablespoons sesame oil (save1tbs for brushing)
- 40grams fresh root ginger, peeled and grated
- 2 cloves garlic, crushed
- 2tablespoons light soy sauce
- 2tablespoons lime juice
- 2tablespoons sweet chilli sauce
- 4tablespoons coriander, chopped
Method
Step 1 of 4
Cut 4 x 30 cm squares of nonstick baking paper and brush the centres with sesame oil. Place a fish fillet in the centre of each square. Mix together the mushrooms, sugar snap peas and chilli, then divide between the paper, piling on top of the fish. Bring the sides of each square up around the fish to form 'cups'.
Step 2 of 4
Mix together the sesame oil, ginger and garlic and spoon over the vegetables. Fold the edges of the paper to seal and form parcels and place on a baking tray.
Step 3 of 4
Bake in a preheated oven, 190°C, Gas Mark 5, for 20 minutes, or until the fish is cooked through (open a parcel and check the flesh is opaque in the centre).
Step 4 of 4
Meanwhile, mix together the soy sauce, lime juice, sweet chilli sauce and coriander. Loosen the parcels and spoon the dressing over the fish before serving.
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