Halibut parcels with coconut cream, chilli and lime
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- (from the freezer section of Asian supermarkets. Visit thailand-uk.com for your nearest store) or use double-layered foil for wrapping banana leaves
- 6 halibut fillets125g each
- 200ml coconut cream
- 2 tbsp fish sauce
- 1 red chilliseeded and chopped
- 2 limeszested
- 2 tbsp gingerchopped
- a small bunch corianderchopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
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.
