Baked Fish And Thai Vegetable Parcels |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Healthy tasty fish and vegetables with thai flavours! Ingredients:
1 tablespoon olive oil |
1 red onion, sliced |
4 tablespoons red curry paste (or to taste) |
2 carrots, cut into strips |
1 cup baby corn |
1 cup snow peas, trimmed and cut in half |
1 cup asian mushroom (optional) |
1 red capsicum, sliced |
1/2 cup coriander leaves |
4 tablespoons lime juice |
4 red snapper fillets (or similar fish) |
salt and pepper (optional) |
Directions:
1. Preheat oven to 180°C.
2. Heat a wok over a high heat.
3. Add the olive oil, onion and carrots.
4. Stir through the curry paste and toss in remaining vegetables.
5. Cook for 2- 3 minutes until vegetables begin to soften.
6. Lay out 4 double pieces of foil, each about 25cm.
7. Place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
8. Top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
9. Fold and seal tightly.
10. Place on a baking tray (or on a BBQ with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
11. Serve with fresh coriander leaves and steamed jasmine rice.
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