Asian-style fish parcels Recipe
Ingredients
2 tablespoons soy sauce
2 garlic cloves, crushed
2 teaspoons sesame oil
1 lime, extra, juiced
Cooked SunRice Jasmine Fragrant Rice, to serve
4 whole silver bream (about 350g each), scaled, gutted and cleaned (ask your fishmonger to do this)
Light olive oil, for greasing
1 lime, quartered
8 fresh kaffir lime leaves
1/3 cup chopped fresh coriander
Asian-style fish parcels Recipe
Method
Step 1
Preheat oven to 180°C.
Step 2
Briefly rinse fish under cold water and dry inside and out with paper towel. Use poultry scissors to trim side fins, cut off the dorsal and belly fins, and trim tail into a V-shape, if desired.
Step 3
Use a sharp knife to score each fish by cutting 2-3 slashes into the thickest part of the flesh on both sides.
Step 4
Cut four 30 x 40cm pieces of foil and brush with the olive oil to grease. Lay a fish on each piece of foil and place a lime quarter and a kaffir lime leaf into the cavity of each fish.
Step 5
Finely chop remaining kaffir lime leaves and place in a small bowl. Add the coriander, soy sauce, garlic, sesame oil and lime juice and mix well. Spoon evenly over fish. Wrap foil loosely around fish to enclose and fold edges firmly together to seal.
Step 6
Place fish parcels on a baking tray large enough to hold them without touching. Bake in preheated oven for 20 minutes or until the flesh flakes when tested with a fork. Serve immediately with the jasmine rice.
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