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Halibut parcels with coconut cream, chilli and lime

Halibut parcels with coconut cream, chilli and lime

Name: Halibut parcels with coconut cream, chilli and lime
Total time: 25 min
Yield: serves 6
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 fillets 125g each; 200ml coconut cream; 2 tbsp fish sauce; 1 red chilli seeded and chopped; 2 limes zested; 2 tbsp ginger chopped; a small bunch coriander chopped

Published: March 25, 2015 at 4:07 PM

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serves 6

Easy

Total time: 25 mins

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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).

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Ingredients

Nutrition

(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 fillets

125g each
200ml coconut cream
2 tbsp fish sauce
1 red chilli

seeded and chopped
2 limes

zested
2 tbsp ginger

chopped
a small bunch coriander

chopped

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.

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