Vietnamese Fish Parcel with Vermicelli Salad

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Set aside 2 pieces of baking paper and 2 pieces 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 and cover to keep warm. Set half the noodles aside (this is leftover).
3. Prep remaining parcel ingredients. In a small bowl, mix together garlic, ginger, 1 tsp oil and Vietnamese sauce.
4. Make fish parcels. Lay each sheet of foil topped with a sheet of baking paper on a clean bench. Divide cooked noodles in half and place in the centre of each square, then top with carrot ribbons and bok choy. Divide fish among parcels and spoon over Vietnamese sauce mixture.
5. Wrap paper into parcels 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 parcels. 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 parcels topped with coriander, peanuts and remaining Vietnamese sauce. Serve salad and lime wedges on the side.