Olive Magazine

Halibut parcels with coconut cream, chilli and lime

Published: March 25, 2015 at 4:07 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 6

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).

Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
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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

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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