Fish Parcels with Thai vermicelli salad

Steps

1. Preheat oven to 220ºC. Bring a full kettle to the boil. Set aside an oven tray. Prepare ingredients.
2. Pat fish dry, remove any remaining bones or scales and cut larger pieces in half.
3. Lay a sheet of baking paper on top of a piece of foil (both about 30 x 30cm) on a clean bench.
4. Place bok choy and carrot ribbons in the centre, season and top with fish. Drizzle over Thai sauce and season.
5. Wrap into a parcel by pulling two sides up and rolling together downwards towards fish. Twist each end of the parcel tightly, ensuring it’s completely sealed. It should look like a Christmas cracker.
6. Place on a baking tray and bake for 12-16 minutes, until fish is cooked through and carrot and bok choy are tender.
7. Place edamame beans in a small, heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave for 1-2 minutes, until bright green and tender. Drain and rinse under cold running water to cool, then leave to drain well.
8. Very thinly slice onion; cut cucumber in half lengthways then thinly slice; thinly slice capsicum. Place in a small bowl along with all remaining Thai salad ingredients. Toss to combine and season.
9. To serve, place fish parcel onto a plate. Open carefully and top with coriander, chopped peanuts and a drizzle of remaining Thai sauce. Squeeze over lime wedges. Serve Thai salad on the side.