Thai Fish Parcels

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This recipe is so delightful, the sauce is so delicious and the fish cooks so beautifully in the amazing Thai juices. This recipe was adapted from Tim Noakes’ new recipe book – The Real Meal Revolution.

INGREDIENTS
The Real Meal Revolution

4 X 200 white fish (hake or cod), filleted and skin removed
4 spring onions, chopped
2 red chillies, chopped
1 handful of coriander, chopped
200 ml coconut cream
2 tbsp Thai red curry sauce
2 tbsp fish sauce
1 garlic clove, crushed
2 small heads of savoy cabbage or bah choi


EQUIPMENT

Tin foil
Greaseproof paper
Large oven tray


METHOD
Serves 4
Preparation 5 minutes
Cooking time 15 minutes


Preheat the oven to 200C.

In a bowl combine everything apart from the fish and the cabbage.

On a tray lay out 4 pieces of tin foil and the greaseproof paper on top of those.

In the centre, place two pieces of cabbage and lay the fish on top. Raise the edges of the foil to create a bowl and laddle equal amounts of sauce between the 4 parcels.

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Scrunch the sides together making sure that no sauce can escape.

Cook in the oven for 15 minutes or until the fish is flakey. Serve with rice, cauli-rice or by itself.


 

 

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