Asian-inspired salmon trout parcels

Fairlady
4 servings Prep: 10 mins, Cooking: 20 mins

A quick and scrumptious dinner, packed with nutrients!

By Food24 June 30 2017
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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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