Thai Lemon Grass & Lime Fish Parcels

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    • Thai Lemon Grass & Lime Fish Parcels

      Lemon Grass & Lime Fish Parcels


      2 x 10cm stalks (40g) fresh lemon grass
      1/2 cup coarsely chopped coriander
      1cm piece fresh ginger (5g), finely grated
      3 cloves garlic, crushed
      4 spring onions (100g), thinly sliced
      2 fresh small red Thai chillies, finely chopped
      4 firm white fish fillets (800g)
      1 lime, sliced thinly into rounds
      1 tbsp vegetable oil


      1. Trim lemon grass; cut each piece in half lengthways.

      2. Combine coriander, ginger, garlic, onion & chilli in a small bowl.

      3. Cut 4 sheets of foil, large enough to completely enclose fish. Place 1 piece of lemon grass on each sheet of foil; top with fish, then coriander mixture and lime rounds; drizzle with oil. Fold foil around fish to enclose completely.

      4. Cook parcels on a heated grill plate (or grill or bbq) for about 15 mins or until fish is cooked through.

      5. Remove fish from foil before serving; discard lemon grass.

      Serves: 4
      Per Serve: 9.1g total fat (2g saturated fat); 1078kJ (258 calories); 1.5g carbohydrate; 41.5g protein; 1.2g fibre.