Name: Ginger and makrut lime perch parcels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 180g ocean perch fillets; 3 green onions, sliced thinly; 5 centimetre piece fresh ginger (25g), sliced thinly; 4 fresh makrut lime leaves, shredded finely; 2 teaspoon sesame oil

Ingredients

4 x 180g ocean perch fillets

3 green onions, sliced thinly

5 centimetre piece fresh ginger (25g), sliced thinly

4 fresh makrut lime leaves, shredded finely

2 teaspoon sesame oil

Method

Preheat oven to 180°C (160°C fan-forced).

Place each fillet on large square of oiled foil or baking paper; top each with onion, ginger and lime leaves, drizzle with oil. Gather corners together; fold to enclose.

Place parcels on oven trays; cook about 15 minutes or until fish is cooked through.

Remove fish from parcel, discard topping from fish. Serve with wedges of lime and steamed jasmine rice, if desired.

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Ingredients

Method

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