Thai Green Fish Parcels with Coconut Rice

Prep time: 20 minutes 

Cook time: 20 minutes 

Serves: 4

Ingredients:

• Simply Wholesome Pantry Thai Green Curry Recipe Base (1/2 amounts split)

• 4x white fish fillets, approx. 150g (eg. Rockling, barramundi, snapper, whiting, blue-eye)

• 2 spring onions, finely chopped 

• 1 lime, cut into 8 slices 

• 1 long red chilli (optional), sliced 

• 3 bunches bok choy 

• Fresh coriander or thai basil to serve 

Coconut rice:

• 1.5 cups jasmine rice

• 400ml can coconut milk (less 1-2 tablespoons used above)

• 1/2 cup water 

• Simply Wholesome Pantry Thai Green Curry Recipe Base (1/2 used)

• 1/2 teaspoon salt flakes

Method:

1. Preheat oven to 200 degrees Celsius (fan forced). 

2. For the coconut rice: rinse the rice under cold water until the water runs clear. Combine the rice, coconut milk, water, ½ Simply Wholesome Pantry Thai Green Curry Recipe Base and salt in a large saucepan. Stir well and bring to a gentle boil. Reduce the heat to low, cover the pan with the lid and simmer for 16–18 minutes until all the liquid is absorbed and the rice is tender. Remove from the heat and allow to stand for 5 minutes, then take off the lid and fluff the rice with a fork. 

3. Place 1 piece baking paper in the centre of 1 piece foil. Top with 1 fish fillet, 1 tablespoon Simply Wholesome Pantry Thai Green Curry Recipe Base, some spring onion, 1/4 chilli slices and 2 lime slices. Bring 2 sides of foil up to the centre. Fold to seal. Roll up ends to enclose filling. Place on a baking tray. Repeat with remaining fish fillets. Bake for 15 minutes or until cooked through.

4. Meanwhile, steam or blanch the bok choy for 1-2 minutes, drain and set aside. 

5. To serve: divide coconut rice among bowls, add the bok choy and then top with the baked fish. Pour over the juices from the fish parcel. Top with coriander or Thai basil.