Name: Malaysian-style fish parcels with coconut rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 garlic cloves, thinly sliced; 2 teaspoon fresh ginger, finely chopped; 1/2 teaspoon ground turmeric; 2 teaspoon madras curry paste; 3/4 cup coconut cream; 1 tablespoon lemon juice; 4 150 g firm white fish fillets; 1 medium zucczuchini, cut into matchsticks; 1/3 cup flaked coconut, toasted; 450 gram packet microwave jasmine rice, heated; 2 tablespoon coriander leaves

Ingredients

2 garlic cloves, thinly sliced

2 teaspoon fresh ginger, finely chopped

1/2 teaspoon ground turmeric

2 teaspoon madras curry paste

3/4 cup coconut cream

1 tablespoon lemon juice

4 150 g firm white fish fillets

1 medium zucczuchini, cut into matchsticks

1/3 cup flaked coconut, toasted

450 gram packet microwave jasmine rice, heated

2 tablespoon coriander leaves

Method

1.Preheat oven to 220°C/200°C fan forced.

2.Combine garlic, ginger, turmeric, curry paste, cream and juice in a small bowl. Season.

3.Cut 4 pieces of baking paper into 40x30cm rectangles. Place baking paper on a flat surface.

4.Place a fish fillet at centre of each piece of paper. Pour a quarter of the coconut cream mixture over fish. Top with a quarter of the zucchini. Fold edges of paper to enclose. Transfer parcels to a large baking tray.

5.Bake for 15 minutes or until fish is just cooked. Stand for 5 minutes.

6.Combine coconut, rice and coriander in a medium heatproof bowl. Serve fish parcels with rice mixture.

Use uncooked peeled prawns instead of fish if preferred. We used basa fillets; try borramundi, ling or perch. Vegetarian: Replace fish with 400g sliced firm tofu.
Note

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Ingredients

Method

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