Fish parcels with coconut sauce
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Prep Time: | 15 minutes |
Ingredients
- For the lemon dressing mix:
- 1 red onion, finely chopped
- 2 cloves garlic, chopped
- 2 T fresh parsley, finely chopped
- 2 T white wine vinegar
- 2 lemons, segmented
- sea salt and freshly ground black pepper, to taste
- For the cucumber and fennel salad:
- 8 diagonally sliced mini cucumbers
- 1 fennel bulb, shaved
- sesame seeds, toasted, for serving
- For the spicy coconut sauce:
- 400 g coconut milk
- 2 T fresh coconut, shaved
- 2-3 T sambal oelek
- 2 limes, zested and juiced
- 1 fish sauce
- 3 garlic cloves, finely chopped
- For the fish:
- 6 x 200 g white fish
- 6 nori sheets
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Drizzle the lemon dressing over the cucumber and fennel and set aside.
- Coat the fish in the spicy coconut sauce. Wrap each portion in nori, then in tinfoil. Grill on the braai for 5–10 minutes, or until tender. Open one of the parcels to make sure the fish is cooked through and flakes easily.
- Serve with the cucumber-and-fennel salad, topped with sesame seeds.
Cook's note: Take your fish to the next level by dipping it in an Asian-inspired sauce, then wrapping it in sheets of nori, followed by tinfoil to make sure the fish stay nice and juicy. The look on everyone's faces when you unwrap the foil at the table? Priceless.
You could enjoy this recipe too
Buy the ingredients
Add to Cart