Recipe

Kaffir lime and red curry fish parcels

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.

  • 10 mins preparation
  • 20 mins cooking
  • 1 hr marinating
  • Serves 2
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Ingredients

Kaffir lime and red curry fish parcels
  • 2 teaspoon red curry paste
  • 4 shredded kaffir lime leaves
  • 2 coriander roots (cilantro) with 1cm of stem, bruised
  • 1 fresh long red chilli, sliced finely
  • 2 x 200g firm boneless white fish fillets, skin on
  • 1 small kumara (250g), cut into 1cm thick slices
  • 2 teaspoon lime juice
  • 2 tablespoon red quinoa
  • 2 teaspoon light coconut milk
  • 2 tablespoon fresh coriander (cilantro) leaves

Method

Kaffir lime and red curry fish parcels
  • 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.

Notes

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.

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