Asian-inspired salmon trout packets

With bok choy, sugar snaps and baby peas, this is a winner!
 
recipe, trout, fish, seafood
Image by:
Recipe from: 19 January 2016
Preparation time: 10 min
Cooking time: 20 min
 
 

Ingredients

 
  • Baking paper for parcels
  • 8
    baby bok choy
  • 200
    g
    sugar snap peas, halved
  • 200
    g
    baby peas
  • 4x 200
    g
    salmon trout portions
  • 5
    g
    coriander leaves, chopped
  • 1
    red chilli, chopped
  • Juice and zest of 2 limes
  • 1/4
    cup
    sesame oil
  • 200
    g
    rice noodles
  • 3
    spring onions, chopped
  • 2
    Tbs
    fish sauce
  • 2
    Tbs
    sesame seeds
  • Sea salt and black pepper
  • Fresh coriander and extra lime to garnish
Servings: Change Serving
 
 

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 tbsp 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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Read more on: recipe  |  fish  |  trout  |  seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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