Name: Sweet chilli fish parcels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 1/3 cup sweet chilli sauce; 2 tablespoon oyster sauce; 1 1/2 teaspoon sesame oil; 1 bunch (400g) baby bok choy, quartered lengthwise; 1 small carrot, cut into matchsticks; 1/2 medium red capsicum, thinly sliced; 4 150 gram firm white fish fillets; 20 gram ginger, cut into matchsticks; 1 1/4 cup jasmine or long-grain white rice; 270 millilitre can coconut milk; coriander sprigs, to serve

Ingredients

1/3 cup sweet chilli sauce

2 tablespoon oyster sauce

1 1/2 teaspoon sesame oil

1 bunch (400g) baby bok choy, quartered lengthwise

1 small carrot, cut into matchsticks

1/2 medium red capsicum, thinly sliced

4 150 gram firm white fish fillets

20 gram ginger, cut into matchsticks

1 1/4 cup jasmine or long-grain white rice

270 millilitre can coconut milk

coriander sprigs, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Tear off 4 pieces of foil about 40cm long and place on a flat work surface. Top each piece with a piece of baking paper.

2.Combine chilli sauce, oyster sauce and sesame oil in a small jug.

3.At centre of each piece of paper, place a quarter of the bok choy, carrot and capsicum. Top with fish. Drizzle with sauce mixture. Top with ginger. Fold to make a parcel.

4.Place, seam-side down, on a baking tray. Bake for 20-25 minutes or until cooked (fish will flake when tested with a fork).

5.Place rice in a medium saucepan. Wash under cold water until water runs clear; drain. Add coconut milk and 1 1/2 cups water; cover with a tight-fitting lid.

6.Bring to the boil. Reduce heat. Cook rice for 10-12 minutes or until liquid is almost absorbed. Remove rice from heat. Stand for 5 minutes (don’t lift lid).

7.Fluff rice with a fork to separate grains. Remove fish from parcels. Serve with rice. Top with coriander.

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