Asian-inspired salmon trout packets

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


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


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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