Thai coconut fish parcels

Name: Thai coconut fish parcels
Total time: 25 min
Yield: serves 2
Ingredients: long-stemmed broccoli 200g; sustainable white fish 2 fat fillets, about 150g each; ginger a small chunk, peeled and shredded; lemongrass 1 stalk, woody outer layers removed and finely chopped; red chilli 1, finely chopped; spring onions 3, sliced; reduced fat coconut milk 200ml (freeze the rest); fish sauce 2 tsp

25 minutes
serves 2
A little effort

The Asian-inspired flavours of these Thai coconut fish parcels ensure that you can eat inspiring food even when you're short of time or watching your weight. They're ready in under 30 minutes and less than 300 calories.

By Sarah Kingsbury

December 14, 2015 at 2:13 pm

Ingredients

long-stemmed broccoli 200g
sustainable white fish 2 fat fillets, about 150g each
ginger a small chunk, peeled and shredded
lemongrass 1 stalk, woody outer layers removed and finely chopped
red chilli 1, finely chopped
spring onions 3, sliced
reduced fat coconut milk 200ml (freeze the rest)
fish sauce 2 tsp

Method

Step 1

Heat the oven to 200C/fan 180C/gas 6. Blanch the broccoli until just tender then drain.
Step 2

Tear 2 squares of baking paper and 2 squares of foil. Sit the paper on top of the foil. Put the broccoli in the centre, sit the fish on top, and scatter over the ginger, lemongrass, chilli and spring onion.
Step 3

Mix the coconut milk and fish sauce and spoon over each piece of fish. Scrunch up into a parcel and cook for 20 minutes, or until the fish is cooked through.