Vietnamese Fish Parcel with Vermicelli Salad

Vietnamese Fish Parcel with Vermicelli Salad

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, February 23, 2020.
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Ingredients

FISH PARCEL

  • 1 pack mung bean vermicelli
  • 1/2 clove garlic, minced
  • 1/4 tsp finely grated ginger
  • 2 tsp Vietnamese sauce
  • 1/2 carrot, peeled into ribbons
  • 1 baby bok choy, cut into quarters
  • 1 pack market fish, patted dry & any larger pieces cut in half

SALAD

  • 1/4 capsicum, thinly sliced
  • 1/4 bag slaw
  • 1 Tbsp Vietnamese salad dressing

TO SERVE

  • 1 Tbsp chopped peanuts
  • 1 tsp Vietnamese sauce
  • 1 bunch coriander, leaves picked
  • 1 wedge of lime

Steps

  1. Preheat oven to 220°C. Bring a full kettle to the boil. Set aside 1 piece of foil and 1 piece of baking paper measuring about 30 x 30cm each.
  2. Cook vermicelli. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, then drain and set 3/4 of the noodles aside (this is leftover). Cover to keep warm.
  3. Prep fish parcel ingredients. In a small bowl, mix together garlic, ginger, 1/2 tsp oil and first measure of Vietnamese sauce.
  4. Make fish parcel. Lay sheet of foil topped with baking paper on a clean bench. Place vermicelli in centre of the paper square and top with carrot ribbons, bok choy and fish. Spoon over Vietnamese sauce mixture.
  5. Wrap foil and paper into a parcel by pulling two sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring sauce cannot 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. In a bowl, toss capsicum, slaw and Vietnamese salad dressing together. Season to taste.
  8. Prep garnishes.
  9. Serve fish parcel topped with peanuts, second measure of Vietnamese sauce and coriander. Serve salad and lime wedge on the side.

Nutritional Information

Energy 1773 kj
424 kcal
Protein 37.1g
Carbohydrate 36.2g
Fat 14.3g