Asian-inspired salmon trout parcels


recipe, trout, fish, seafood

Ingredients 15
Servings 4
Time 00:10

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
 

Method

00:20
 
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  |  easy weekday meals
 

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