Photo by Tamara West
Leafy greens are your friend. They are full of goodness and incredibly versatile, so add and them in wherever you can, like in these fish parcels.
|1 knob||Ginger, small|
|2||Kaffir lime leaves|
|3||Chilli, small, hot|
|1||Lemon, zest of|
|1 handful||Coriander, stalk|
|½ can||Coconut cream|
|½||Lemon, juice of|
|3||Fish fillets, large, cut into finger-sized pieces, I used monkfish|
|1||Onion, finely sliced|
|1 sprig||Fresh coriander|
- Remove the leaves from the silverbeet. Discard the stems and steam the leaves until just wilted. Roll leaves in a clean tea towel and cool in fridge for 15 minutes.
- Crush in a mortar and pestle (or blitz in food processor) the garlic, salt, ginger, kaffir lime leaves, chillies, lemon zest and coriander stalks to form a smooth curry paste.
- Mix paste with coconut cream and lemon juice. Add fish fillets. Marinate in fridge for 30 minutes.
- To make parcels, spread out the silverbeet leaves, add fish fillets, a slice of tomato, a few finely sliced onions, a sprig of coriander leaves and some salt and pepper and wrap into tight parcels.
- Bake or steam parcels for 5-10 minutes until just cooked through (add a small amount of marinade to the baking dish to prevent them sticking to the bottom).