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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
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Blanch the broccoli until just tender then drain.
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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.
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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.
Nutritional Information
- Kcals 244
- Fat 9.1g
- Saturates 6.6g
- Carbs 5g
- Fibre 4g
- Protein 33.7g
- Salt 1.3g