A quick and scrumptious dinner, packed with nutrients!
|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|
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.