Yield
Prep Time
mins
Cook Time
mins
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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.

Ingredients

  • 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
01.

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.

02.

Preheat oven to 220 C.

03.

Place kumara in a small saucepan, cover with cold water; bring to the boil, simmer, uncovered, for 5 mins or until just tender, drain.

04.

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.

05.

Divide kumara and fish mixture between paper, drizzle with juice. Fold foil over to completely enclose fish and kumara.

06.

Place fish parcels on a large baking tray. Bake parcels for 15 mins or until fish is cooked through. Discard coriander roots and stems.

07.

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.

08.

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.

Recipe & Photo: BauerSyndication.com.au

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