Recipes Coconut milk fish parcels with kiwifruit salsa

Recipes Coconut milk fish parcels with kiwifruit salsa

Recipes Coconut milk fish parcels with kiwifruit salsa

Recipes Coconut milk fish parcels with kiwifruit salsa Coconut milk fish parcels with kiwifruit salsa

Ingredients

  • 4 x 240g blue-eye trevalla fillets
  • 200ml light coconut milk
  • 4cm piece ginger, peeled, cut into matchsticks
  • 1 long red chilli, deseeded, cut into thin strips
  • 1/2 cup new coriander sprigs
  • Shaved coconut (optional), to serve
  • Steamed Basmati rice, to serve

salsa

  • 3 kiwifruit, peeled
  • 280g red papaya, deseeded, peeled, chopped
  • 1 lime, juiced

Method

  • Step 1

    Preheat stove to 200�C. Place each fish fillet on a large piece of banana leaf, aluminum foil or non-stick baking paper. Working with one in a time, spoon 50ml of coconut milk over the fish. Top with ginger, chilli and coriander sprigs. Fold the edges in tightly to make a parcel. Place on a baking tray. Cook with regard to 12 minutes.

  • Step 2

    Meanwhile, cut the kiwifruit in to quarters lengthways and chop. Combine the kiwifruit, papaya and lime juice.

  • Stage 3

    To function, place the parcels inside a dish so guests can open them at the table. Top the fish with salsa and shaved coconut. Serve with the rice.