Thai Seafood Parcels
This recipe combines delicate fish fillets, succulent prawns, and a vibrant array of vegetables wrapped in a zesty, aromatic sauce all cooked to perfection in a foil parcel. The flavors meld beautifully together as the steam infuses every ingredient, resulting in a dish that is both flavorful and visually appealing. Serve over fluffy jasmine rice for a complete, satisfying meal that is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 2 Fillets of your chosen fish (salmon, trout and cod work really well)
- 2 sticks celery, chopped (optional)
- 1 red pepper, sliced
- 2 handfulls beansprouts
- 50g Bamboo Shoots (optional)
- 1-2 stalks lemongrass, halved legthways
- 2 handfulls fresh coriander, chopped
- 10 large prawns (preferably raw, but cooked will be fine)
- 150g Jasmine Rice
- For the sauce;
- Zest and juice of 2 limes
- 2 tsp cumin
- 2 tsp ground coriander
- 2 tsp fish sauce
- 2 tbsp light soy sauce
- 1 clove garlic, crushed
- 1 knob root ginger, grated
- 1 small chilli (not bird's eye), chopped finely
- 4 tbsp water
Instructions
- Preheat oven to 190C/fan 170C/Gas 5
- Begin to cook the rice according to the instructions on the packet.
- Lay out two squares of tin foil on a baking tray. Ensure the size is big enough to wrap around the fish fillets.
- Place beansprouts, pepper, celery and bamboo on both of the squares, and lay a fish fillet on each. Generously sprinkle coriander over the top of the fish, and place the prawns around the edges. Place the lemongrass on the very top of the fish. Partially wrap the foil around the fish, leaving a large opening at the top.
- In a bowl, add the lime juice and zest, cumin, ground coriander, fish sauce, soy sauce, garlic, ginger, chilli and water. mix together with a teaspoon. Pour the sauce evenly into each parcel, and seal them, ensuring that there is a large space between the fish and the seal to allow steam to circulate. Place the tray with the parcels on in the oven, and allow to cook for 10-15 minutes. (Salmon tends to take a little longer than cod or trout)
- Remove tray from oven and carefully open the parcels to check that the fish and prawns are cooked through. If they aren't, re-seal and put back into the oven for another 5-8 minutes.
- Drain rice and spoon onto the centre of 2 plates.
- Place the fish over the rice, and scoop out vegetables from the parcel, placing around the rice. The parcel should contain lots of juices, pour these over the fish, rice and vegetables. Garnish with a few sesame seeds, sprig of coriander, or fresh raw beansprouts.
Yield
Serves 2
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