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These delicious kaffir lime and curry fish parcels are a light and healthy meal, perfect for the warmer weather. And they are suitable for diabetics.


  • 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 hour or overnight.


Preheat oven to 220 C.


Place kumara in a small saucepan, cover with cold water; bring to the boil, 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, boil for 10 mins or until tender, drain.


Serve fish with quinoa; top with coconut milk, remaining chilli and coriander leaves.

TIPS: 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.

Photo: bauersyndication.com.au

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