Recipe

Ginger and kaffir lime fish parcels

  • 15 mins cooking
  • Serves 4
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Photography by William Meppem. Styling by Michelle Noerianto

Ingredients

Ginger and kaffir lime fish parcels
  • 4 180g white fish fillets
  • 5 centimetre piece fresh ginger, sliced very thinly
  • 4 kaffir lime leaves, shredded very finely
  • 4 green onions (shallots), sliced thinly diagonally

Method

Ginger and kaffir lime fish parcels
  • 1
    Preheat oven to 180°C (160°C fan-forced). Place each fillet on a 30cm square piece of oiled foil or baking paper. Top with the ginger and lime leaf. Gather corners together and fold to enclose.
  • 2
    Place parcels on an oven tray and cook, about 15 minutes, or until fish is just cooked through.

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