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 fish parcel ingredients. Set aside 2 pieces of baking paper and foil (measuring about 30 x 30cm).
2. Place mung bean vermicelli in a heat-proof bowl and cover with boiling water. Use a fork to separate strands. Cover and leave for 5 minutes, then drain well and snip in a few places with kitchen scissors. Remove half (this is leftover).
3. While noodles cook, pat fish dry, remove any remaining bones or scales and cut larger pieces in half so you have 4-5 even-size pieces. In a bowl, mix together garlic, ginger, oil and Thai sauce. Season to taste.
4. Lay each sheet of foil on a bench and top each with baking paper. Divide cooked noodles into two, and use tongs to place in the centre of each square, then top with carrot ribbons and bok choy. Top with 2-3 pieces of fish, drizzle measure of Thai sauce evenly over fish and season.
5. Wrap paper into parcels by pulling two sides up and rolling together downwards towards fish. Twist each end of the parcel tightly. 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 veggies are tender.
7. Very thinly slice onion and thinly slice capsicum. Place in a medium bowl along with all remaining Thai salad ingredients. Toss to combine and season to taste.
8. To serve, place a fish parcel onto each plate. Open carefully and top with coriander, chopped peanuts and a drizzle of remaining Thai sauce. Squeeze over lime. S READY IN erve with Thai salad.