Name: Asian-inspired salmon trout parcels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Bake
Ingredients: baking paper for parcels; 8 pak choy (baby); 200 g sugar snap peas halved; 200 g peas (baby); 4x 200 g salmon trout portions; 5 g fresh coriander chopped; 1 red chilli chopped; 2 lime zest and juice; 1/4 cup sesame oil; 200 g noodles (rice); 3 spring onion chopped; 2 tbsp fish sauce; 2 tbsp sesame seeds; sea salt and freshly ground black pepper; fresh coriander leaves to garnish; lime to garnish

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Ingredients (16)

	baking paper — for parcels
8	pak choy — (baby)
200 g	sugar snap peas — halved
200 g	peas — (baby)
4x 200 g	salmon trout — portions
5 g	fresh coriander — chopped
1	red chilli — chopped
2	lime — zest and juice
1/4 cup	sesame oil
200 g	noodles — (rice)
3	spring onion — chopped
2 tbsp	fish sauce
2 tbsp	sesame seeds
	sea salt and freshly ground black pepper
	fresh coriander leaves — to garnish
	lime — to garnish

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Method:

Preheat the oven to 200°C. Cut out 4 x 20cm diameter circles of baking paper, place on a surface.

Place the bok choy, sugar snap peas and baby peas onto one half of each circle, top with a piece of fish and sprinkle with coriander leaves and chilli. Drizzle with lime juice and 1 tablespoon sesame oil.

Fold the ‘empty’ side of the paper circle over the filled side, and twist the paper closed, like a calzone pizza. Place on a baking tray and bake for 15–20 minutes.

Place the rice noodles into boiling water for five minutes, drain and toss with spring onions, fish sauce and sesame seeds.

To Serve: Carefully open the paper packets, serve with the rice noodles.

Words and image: Fairlady.

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