Lemon Grass & Lime Fish Parcels
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.