Coconut milk fish parcels with kiwifruit salsa
recipe

Tasteful Coconut milk fish parcels with kiwifruit salsa Recipe

Coconut milk fish parcels with kiwifruit salsa
Prep Time : 0:15 | Cook Time : 0:12 | Total Time : 0:27 | Serving : 4 person.

Ingredients

  • 4 x 240g blue-eye trevalla fillets

  • 200ml light coconut milk

  • 4cm piece ginger, peeled, cut into matchsticks

  • 1 long red chilli, deseeded, cut into thin strips

  • 1/2 cup fresh coriander sprigs

  • Shaved coconut (optional), to serve

  • Steamed Basmati rice, to serve

salsa

  • 3 kiwifruit, peeled

  • 280g red papaya, deseeded, peeled, chopped

  • 1 lime, juiced

Method

  • Step 1

    Preheat oven to 200°C. Place each fish fillet on a large piece of banana leaf, aluminum foil or non-stick baking paper. Working with one at a time, spoon 50ml of coconut milk over the fish. Top with ginger, chilli and coriander sprigs. Fold the edges in tightly to make a parcel. Place on a baking tray. Cook for 12 minutes.

  • Step 2

    Meanwhile, cut the kiwifruit into quarters lengthways and chop. Combine the kiwifruit, papaya and lime juice.

  • Step 3

    To serve, place the parcels in a dish so guests can open them at the table. Top the fish with salsa and shaved coconut. Serve with the rice.

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