Quick & Easy

Makrut lime and red curry fish parcels

These delicious makrut lime and curry fish parcels are a light and healthy meal, perfect for the warmer weather. And they are suitable for diabetics.
Kaffir lime and red curry fish parcels
2
10M
20M
1H
30M

Ingredients

Method

1.

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.

2.

Preheat oven to 220°C.

3.

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

4.

Cut two pieces of foil 50cm x 30cm; place on work surface, shiny-side up. Lay two 48cm x 30cm pieces of baking paper over foil.

5.

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

6.

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

7.

Meanwhile, rinse and drain quinoa well. Place in a small saucepan, cover with water; bring to the boil, boil for 10 minutes or until tender, drain.

8.

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

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.

Note

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