Halibut parcels with coconut cream, chilli and lime

  • serves 6
  • Easy

Barbecues aren’t just for slabs of meat. Asian-inspired parcels of fish, chicken or vegetables can be assembled in minutes and chilled until you’re ready to grill – use double-layered foil (or banana leaves for extra show-off factor).



  • banana leaves (from the freezer section of Asian supermarkets. Visit thailand-uk.com for your nearest store) or use double-layered foil for wrapping
  • halibut fillets 6, 125g each
  • coconut cream 200ml
  • fish sauce 2 tbsp
  • red chilli 1, seeded and chopped
  • limes 2, zested
  • ginger 2 tbsp, chopped
  • coriander a small bunch, chopped


  • Step 1

    Heat the barbecue. Make 6 large parcels using doubled over banana leaves or foil. Divide the fish between them. Mix the remaining ingredients in a small bowl. Divide between the parcels and season. 

  • Step 2

    Seal the parcels with a toothpick or by folding in the edges of the foil. Put on the grill for 10 minutes then remove. Serve with rice and some sweet chilli dipping sauce.