Fish Parcels with Thai Vermicelli Salad
You can make the parcels up ahead of time and steam them in the oven when you need to, using the cooking instructions in the method.
Fresh Start Lite 20
This dish most recently appeared in Fresh Start Lite 20 on Sunday, April 8, 2018.
- 100g mung bean vermicelli
- 600g market fish
- 1 clove garlic, minced
- 1 teaspoon finely grated ginger *
- 2 teaspoons oil
- 3 tablespoons Thai sauce
- 1 carrot, peeled into long thin ribbons
- 1 baby bok choy, cut in quarters lengthways
- ¼-½ red onion *
- 1 capsicum
- 1 bag slaw
- 80g Thai slaw dressing
- 2 tablespoons coriander, roughly chopped *
- 40g chopped peanuts
- Remaining Thai sauce
- 1 lime, cut into wedges
- 1 Preheat oven to 220ºC. Bring a full kettle to the boil. Set aside an oven tray. Prepare fish parcel ingredients. Set aside 4 pieces of baking paper and foil (measuring about 30 x 30cm).
- 2 Place mung bean vermicelli in a large, 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.
- 3 While noodles cook, pat fish dry, remove any remaining scales or bones and cut larger pieces in half so you have 8-10 even-sized pieces. In a small bowl, mix together garlic, ginger, oil and Thai sauce.
- 4 Lay each sheet of foil on a clean bench and top each with baking paper. Divide cooked noodles into four, 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 1 tablespoon of Thai sauce 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, ensuring nothing can leak. It should look like a Christmas cracker.
- 6 Place on baing tray and bake for 12-16 minutes, until fish is cooked through and veggies are tender.
- 7 While fish steams, prepare Thai salad. Very thinly slice onion and thinly slice capsicum. Place in a large bowl along with all remaining Thai salad ingredients. Toss to combine and season.
- 8 To serve, place a parcel onto each plate. Open carefully and top with coriander, chopped peanuts and a drizzle of remaining Thai sauce. Squeeze over lime. Serve with Thai salad.
- SERVES 4
- Energy: 1624 kj / 388 kcal
- Protein: 37.6g
- Carbohydrate: 37.3g
- Fat: 9.8g
- Pantry staple
- * Shared ingredient with another recipe