- 2 tsps red curry paste
- 4 shredded kaffir lime leaves
- 2 coriander roots (cilantro) with 1 cm of stem, bruised
- 1 fresh long red chilli, sliced finely
- 2 x 200 g firm boneless white fish fillets, skin on
- 1 small kumara (250 g), cut into 1 cm thick slices
- 2 tsps lime juice
- 2 tbsps red quinoa
- 2 tsps light coconut milk
- 2 tbsps fresh coriander (cilantro) leaves
Combine paste, lime leaves, coriander roots and stems, and half the chilli in a small bowl. Rub fish fillets with mixture; cover, refrigerate for 1 hr or overnight.
Place kumara in a small saucepan and cover with cold water. Bring to the boil, and then lower heat. Simmer, uncovered, for 5 mins or until just tender, drain.
Cut two pieces of foil 50 cm x 30 cm; place on work surface, shiny-side up. Lay two 48 cm x 30 cm pieces of baking paper over foil.
Divide kumara and fish mixture between paper, drizzle with juice. Fold foil over to completely enclose fish and kumara.
Place fish parcels on a large baking tray. Bake parcels for 15 mins or until fish is cooked through. Discard coriander roots and stems.
Meanwhile, rinse and drain quinoa well. Place in a small saucepan, cover with water. Bring to the boil for 10 mins or until tender, drain.
Serve fish with quinoa; top with coconut milk, remaining chilli and coriander leaves.
TIP We used snapper for this recipe. The parcels can be made to the end of step 5 and refrigerated for up to 1 day in advance. Heat reflects off the shiny side of aluminium foil, so having the shiny side facing into the parcel ensures maximum heat penetrating the fish.