Lemongrass fish parcels with shredded cabbage salad
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Time to make:
$6.68 per serve
(at time of publication)
Full ingredients list:
4 x 150g firm white fish fillets (eg. Dory)
1 stick lemongrass, trimmed, cut into 5cm lengths, bruised
1 long red chilli, thinly sliced
1 tablespoon gluten-free tamari, plus 1 tablespoon extra
1 tablespoon mirin, plus 1 tablespoon extra
200g snow peas, trimmed, thinly sliced
2 teaspoons sesame oil
1/2 small Chinese cabbage, trimmed, shredded
2 cups bean sprouts, trimmed
3 cups cooked brown rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cut four x 30cm pieces each of foil and baking paper. Place a piece of baking paper onto each piece of foil. Place a fish fillet into the centre of each piece of baking paper. Top each with ¼ of the lemongrass and chilli, then drizzle with 1 teaspoon tamari and 1 teaspoon mirin.
Step 2 Fold in sides of foil to enclose the fish and form a parcel. Heat a barbecue flat plate to high.
Step 3 Place parcels onto preheated barbecue and cook for 10–12 minutes, depending on the thickness of the fish. Meanwhile, place snow peas into a heatproof bowl and cover with boiling water. Set aside for 30 seconds, then refresh under cold running water. Drain well.
Step 4 Whisk together extra tamari, mirin and sesame oil. Gently toss with snow peas, cabbage and bean sprouts in a large bowl. Unwrap fish parcels, then serve alongside salad and steamed brown rice.
Make it vegetarian: Use tofu instead of fish.
About this recipe
First published: January 2013