Lemongrass & Ginger Steamed Fish Parcels
4 x snapper, tarakihi or gurnard fillets, roughly 150g each
1 lemongrass stalk, white part only, cut into matchsticks
1 thumb of ginger, cut into matchsticks
1 kaffir lime leaf, finely sliced
2 shallots, finely sliced
1 red chilli, finely sliced
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
1 spring onion, finely julienned
1 handful of fresh mint and coriander leaves
1 lime, cut into wedges
cooked white rice
steamed green beans
1. Heat oven to 200ºC.
2. Cut 4 squares of tin foil and baking paper big enough to encase each fish fillet. Place the baking paper square on top of the tinfoil. Place the fish fillets on top of the baking paper and top with all remaining parcel ingredients. Wrap the parcels tightly so no air escapes and place them on a baking tray. Bake for 10 minutes or until flesh is white and cooked through.
Top fish with sliced spring onion, mint, coriander and lime wedges. Serve alongside steamed greens and rice.