Yes I know, this sounds healthy and boring, but trust me it’s really tasty. This is a great weekday meal, on the table in less than 25 mins, with only about 5 minutes hands-on time.
Each of the parcels are wrapped up separately, so it’s easy to put different ingredients into each. In our case that means using red thai paste and some chilli sauce for my husband and I, whilst using milder green thai paste and no chilli sauce for the kids.
There’s a lovely pool of zingy sauce in the parcels once cooked that turns the rice and veg into something special.
Kids and husband ate every bite!
Fish Parcels with wild rice, spinach and asparagus (serves 4):
- 4 fish fillets (I used 2 haddock and 2 salmon fillets cut in half to give a bit of variety)
- 4 tsp red or green Thai curry paste
- zest and juice of 1 lime
- 4 tsp dessicated coconut
- 4 tsp coconut cream
- 4 tsp soy sauce (use gluten free or leave this one out if you’re gluten intolerant)
- 4 tsp sweet chilli sauce (check this is gluten free if you’re gluten intolerant. Lingham’s chilli sauce is gluten free)
- 1 thumb sized piece of peeled, grated ginger
- 1 tsp fish sauce
- 2 tsp honey
- 300g basmati and wild rice
- Pack of asparagus (4 or 5 spears per person)
- 100g baby spinach, washed
- Preheat the oven to 200c
- Take 4 large pieces of baking parchment/tinfoil and place a fish fillet in each (or the two halves of fish fillet if you’re using a mixture). Split the remaining fish parcel ingredients EXCEPT the lime zest between the parcels and spread over the fish (no need to pre-mix it all, just dollop it on – it’ll look a bit messy but will meld together in the oven)
- Lift the sides of the paper/foil and seal the parcels. Make sure there are no gaps for the sauce to escape from. Place the parcels on a baking tray whilst the oven continues to preheat.
- Put the rice in a medium sized pan (the rice should no more than quarter fill the pan), then top with cold water so that the water is about a centimetre above the rice. This should be just enough so you don’t have to drain the rice once cooked. Bring to the boil, then place a lid on and reduce the heat to very low. The rice will take about 15-20 mins to cook. Approximately 5 minutes before the rice is cooked, add the asparagus to the top of the rice to steam in the same pan. Then 3 minutes later add the spinach, so it can steam for 2 minutes (this will gently wilt the spinach).
- Five minutes after the rice has come to the boil, put the fish in the oven and leave to cook for 15 minutes. The fish, rice and veg will then all be ready at the same time.
- Once cooked, spoon out the veg and rice onto plates and put the unopened fish parcel onto the plates too. The parcels will be quite juicy, so it’s easier to let everyone pour out their own fish and juice onto their rice and veg.
- Serve with extra sweet chilli sauce and a sprinkle of the lime zest.