Vietnamese Fish Parcel with Vermicelli Salad

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Set aside 1 piece of baking paper and 1 piece of foil measuring about 30 x 30cm.
2. Cook mung bean vermicelli. Place noodles in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, then drain. Set 3/4 of the vermicelli aside (this is leftover).
3. Prep remaining parcel ingredients. In a small bowl, mix together garlic, ginger, 1/2 tsp oil and Vietnamese sauce.
4. Make fish parcels. Lay sheet of foil topped with baking paper on a clean bench. Place noodles in the centre paper square, then top with carrot ribbons, bok choy and fish. Spoon over Vietnamese sauce mixture.
5. Wrap paper into a parcel by pulling two sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring nothing will leak. It should look like a Christmas cracker.
6. Cook parcel. Place on a baking tray and bake for 12-16 minutes, until fish is cooked through and veggies are tender.
7. Prep salad. Toss all salad ingredients together in a bowl and season to taste.
8. Prep garnishes.
9. Serve opened fish parcel topped with coriander, peanuts and remaining Vietnamese sauce. Serve salad and lime wedge on the side.