Vietnamese Fish Parcels with Vermicelli Salad

Steps

1. Preheat oven to 220°C. Bring a full kettle to the boil. Set aside 4 pieces of foil and 4 pieces 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 cover to keep warm.
3. Prep fish parcel ingredients. In a small bowl, mix together garlic, ginger, 2 tsp oil and first measure of Vietnamese sauce.
4. Assemble fish parcels. Lay each sheet of foil topped with a sheet of baking paper on a clean bench. Divide cooked vermicelli into four, and place in the centre of each square, then top with carrot and bok choy. Divide fish among parcels and spoon over Vietnamese sauce mixture.
5. Wrap foil and paper into parcels 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 parcels. 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, cabbage, carrot and Vietnamese salad dressing together. Season to taste.
8. Prep garnishes.
9. Serve fish parcels topped with peanuts, remaining Vietnamese sauce and coriander. Serve salad and lime wedges on the side.