Thai Fish Parcels with Vermicelli Noodles and Peanuts

Thai Fish Parcels with Vermicelli Noodles and Peanuts

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 30, 2018.

Ingredients

Noodles

  • ⅔ pack vermicelli noodles
  • 1 pack flavour booster

Fish

  • 1 baby bok choy
  • 1 carrot
  • 1 pack market fish
  • ½ pack baby spinach *
  • ½ pack Thai sauce

To Serve

  • 1 pack mung bean sprouts
  • 1 bunch coriander
  • 1 pack chopped peanuts
  • Remaining Thai sauce

Steps

  1. Preheat oven to 220°C. Bring a half full kettle to the boil. Cook noodles Place noodles 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. Return to bowl and toss with flavour booster.
  2. Prep veggies and fish Trim end from bok choy and separate leaves and peel carrot into ribbons. Pat fish dry, remove any remaining bones or scales and cut larger pieces in half so you have about 8 even-sized pieces.
  3. Prep foil and baking paper Cut 4 large squares of foil and 4 large squares of baking paper (about 30cm x 30cm). Place a piece foil onto bench and top with a piece of baking paper.
  4. Prep parcels Divide cooked noodles evenly into the centre of each square and top with bok choy and carrot ribbons. Place 2 pieces fish on top with a drizzle of oil and season. Evenly drizzle first measure of Thai sauce over fish. Fold each end of foil into the middle and lightly twist to close and make a closed parcel.
  5. Cook parcels Place on a baking tray and bake for about 20 minutes, until fish is cooked through and veggies are tender. Be careful when you are opening the parcels as some steam will come out.
  6. Serve fish parcels topped with mung bean sprouts, coriander, chopped peanuts and Thai sauce.

Nutritional Information

Energy 2099 kj
502 kcal
Protein 28.3g
Carbohydrate 47.2g
Fat 22.1g